Recipe author – Aina Garten (Ina Garten) – author of television projects, TV presenter, culinary writer
This delicious oriental salad is prepared on the basis of bulgur and a large number of different fragrant greens: green onions, mint, parsley. In order for bulgur to retain the maximum of its useful properties, it is recommended not to boil it, but pour boiling water and steam for an hour. Mix the prepared bulgur with chopped fresh herbs, cucumbers and sweet cherry tomatoes and the highlight of this dish is baked chicken breast. The salad is seasoned with olive oil and freshly squeezed lemon juice and it turns out to be very refreshing, juicy and satisfying. Let it brew and serve as a standalone dish.
Time: 1 hour. 50 minutes
Servings: 6 – 8
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. bulgur
- 1.5 tbsp. boiling water
- 1/4 Art. freshly squeezed lemon juice (2 lemons)
- Olive oil
- 1 whole chicken breast (or 2 halves), with skin and bone
- 1 tbsp. chopped green onions (1 bunch)
- 1 tbsp. chopped fresh mint leaves (2 bunches)
- 1 tbsp. chopped fresh parsley leaves (1 bunch)
- 1 hothouse cucumber with peel, cut lengthwise in half, peeled and diced with medium cubes
- 2 tbsp. cut cherry tomatoes in half
- Preheat the oven to 175 ° C.
- In a heat-resistant bowl, pour bulgur with boiling water. Add lemon juice, 1/4 tbsp. olive oil and 1.5 tsp salt. Shuffle. Cover the bowl with plastic wrap and let the bulgur infuse at room temperature for 1 hour.
- Put the chicken breast on a baking sheet and rub it with olive oil. Salt and pepper generously. Bake for 35-40 minutes until cooked. Set aside so that the chicken is cool enough and can be picked up.
- Remove the meat from the bones and remove the skin. Cut the chicken into medium cubes and add to the tabula. Add green onions, mint, parsley, cucumber, tomatoes, 2 tsp. salt and 1 tsp. black pepper. Salt to taste and serve immediately or cover and refrigerate. The taste of this taboo will be even better.