Protein Swap | Sumac Chicken
with Cauliflower Tabbouleh & Roasted Pepper Dressing
Cooking time
20 minutes
Servings
2/4
Calories
700 /serving
We’re sweet (and sour) on sumac. The dried red berries, popular in Middle Eastern cooking, are distinctively tart, boosted with herbs and lemon zest. The tabbouleh salad is bulked up with bulgur and sautéed cauliflower ‘rice’, plus a fabulous ajvar dressing.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Tomato
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 30ml Red wine vinegar
- 15ml Ajvar (roasted red pepper spread)
- 80g Bulgur
- 12g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Sesame • Sulphites • Wheat
You will need:
Large pan
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
6 g
Sodium
540 mg
Total Carb
42 g
Sugars
6 g
Protein
42 g
Fibre
11 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ⅓ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Sauté the cauliflower rice
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice, ½ the remaining spices and S&P.
- Sauté, 8 to 10 min., until softened.
- Transfer to a plate and set aside to cool slightly.
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 the bulgur.
Make the dressing
- In a medium bowl, combine the vinegar, ajvar, 4 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the tabbouleh
- Chop the spinach.
- Medium-dice the tomato.
- To the pot of bulgur, add the cauliflower rice, tomato, spinach, ⅔ of the dressing and S&P; toss well.
Plate your dish
- Divide the chicken and tabbouleh between your plates.
- Drizzle the chicken with the remaining dressing. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
