Protein Swap | Sumac Chicken Thighs
with Cauliflower Tabbouleh & Roasted Pepper Dressing
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
We’re sweet (and sour) on sumac. The dried red berries, popular in Middle Eastern cooking, offer distinctively tart notes, boosted with herbs and lemon zest. A non-traditional tabbouleh salad is bulked up with bulgur and sautéed cauliflower ‘rice’, plus a fabulous roasted red pepper dressing.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 120g Baby greens (baby spinach or kale)
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Tomato
- 15ml Ajvar (roasted red pepper spread)
- 80g Bulgur
- 30ml Red wine vinegar
- 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
550 mg
Total Carb
43 g
Sugars
6 g
Protein
43 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
- Roughly 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.
