BBQ Za’atar Chicken Thighs
over Hummus with Bulgur & Crunchy Lemon-Dill Slaw
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
Seasonings greetings! We’re still deep in barbecue season over here, and we’re pulling out one of our all-time fave spice blends to keep it moving. Za’atar lends its earthy, herby and downright heavenly aromas to grilled chicken thighs. We’re serving them with fulsome bulgur and a contrasting slaw that’s crispy with string peas and radishes and bright with lemon and dill. Each portion is lined with a smooth swoosh of hummus.
We will send you:
- 4 Chicken thighs
- 100g Radishes
- 150g Shredded cabbage
- 100g String peas (sugar snap peas or snow peas)
- 1 Bunch of dill
- 1 Lemon
- 60g Hummus
- 80g Bulgur
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Sesame, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
14 g
Saturated Fat
3 g
Sodium
790 mg
Total Carb
47 g
Sugars
7 g
Protein
44 g
Fibre
10 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ½ the za’atar and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 4 to 6 min. per side, until cooked through. Transfer to a plate and keep warm.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Mise en place
Meanwhile, halve the radishes lengthwise; thinly slice crosswise. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice each pod crosswise on an angle. Halve the lemon; juice ½ and quarter the remaining ½. Roughly chop the dill stems and fronds.
Make the slaw
In a large bowl, combine the lemon juice, ½ the dill, a drizzle of oil, the remaining za’atar and S&P. Add the radishes, cabbage and string peas; toss well.
Plate your dish
Divide the hummus between your plates and spread out in a circular motion. Top with the bulgur, chicken and slaw. Garnish with the lemon wedges and remaining dill. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
