Monday, August 30, 2004
  Recipe Time

On a lighter note: here's what I had for supper tonight, with enough leftovers for lunch tomorrow. It's my interpretation of a bunch of cookbook recipes:

Chicken Tabouleh Salad

1 cup Bulgar wheat
2 cups water
1 large or 2 small boneless, skinless chicken breasts
1 cup chopped parsley
1 cup chopped cucumber
2 tsp finely chopped mint leaves
1/2 cup finely chopped spring onions
2 tbsp freshly squeezed lime juice
3-5 cloves garlic, minced
4 tbsp extra virgin olive oil

Season the chicken breasts with salt and pepper and leave them to sit for a couple of hours. Cut a cucumber into quarters lengthways and remove the seeds with a teaspoon. Julienne the cucumber quarters and cut the pieces into 1/4" dices. Set aside. Finely chop 4-6 spring onions (white plus some of the green) and set aside. Finely chop the parsley and mint and set aside.

Heat a skillet with two tbsp of olive oil to medium high heat and add the chicken breasts. Continue cooking over medium high heat for 10-12 minutes, turning occasionally, until the chicken is lightly browned and cooked all the way through. Remove the chicken to a bowl or saucer and leave to cool, preferably in a refrigerator.

When the chicken is quite cold, dice it into 1/3 inch dices. Bring the two cups of water to a boil. Place the Bulgar wheat in a heat-proof dish and add the boiling water. Place it to one side and cover it with a clean tea-towel.

For the dressing: mince the garlic as finely as possible, and mix it with the olive oil, lime juice and a pinch of salt in a bowl. Leave it to infuse. Lemon juice can be substituted for lime, but use three tbsp.

After twenty minutes or so most of the liquid will have been absorbed and the wheat cooked. Drain any excess and make sure the wheat has dried properly. Place it in a large bowl and allow it to cool thoroughly. A half-hour spell in the fridge or freezer here can help (but don't freeze it!). When it is cool, add the parsley, mint, spring onions, diced cucumber and diced chicken and mix well. Finally, toss the salad in the garlic and oil dressing and allow to sit for three minutes more. Serve with warm pitta slices, natural yoghurt and dipping sauces (hot ones are good here: investigate thick tomatoey salsas which I may or may not reveal here).

This quantity serves 6 people according to cookbooks, or three if you are a regular human being.

UPDATE: or in some Bizarro universe where Michael Moore eats dishes as low fat as this, 0.07 of the disgusting fat fucks.


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