Bulgur chicken salad
This bulgur chicken salad gets an unmistakable Sicilian feel through the addition of cinnamon, chili, raisins, and coriander along with bulgur and eggplant.
Ingredients that are reminiscent of the Arabs who ruled the island for two centuries. Flavours that help me recall a Mediterranean summer breeze in the midst of winter.
If bulgur is hard to come by in your local supermarket, you can substitute the wheat for other cereals like spelt, rice, barley or even couscous, though I personally find most couscous grains too fine and sticky for salads.
Nevertheless, all these cereals serve the purpose of absorbing taste and adding carbohydrates to a salad which can make it out for a healthy, low-fat one course dinner. A tempting contrast to the last couple of weeks’ seasonal orgy of meat and fat.
Ingredients
200 g bulgur
300 ml water
2 chicken breast fillets
1 eggplant
1 red onion
1 clove of garlic
4 tbsp almonds
4 tbsp raisins
1½ tsp ground coriander
½ tsp ground cinnamon
A little chili, salt and grated nutmeg
Fresh mint and coriander
5 tbsp olive oil
2 tbsp white wine vinegar or lemon juice.
Preparation
Pour salted boiling water over the bulgur and let it soak for 30 minutes. While still warm mix the grains with a dressing of olive oil, lemon juice and spices.
Peel almonds and roast them on a dry frying pan until they turn golden.
Chop onions and garlic finely a fry them in oil until soft. Add to bulgur.
Cut the chicken breasts and eggplant into mouth sized bites, and fry them for 5-10 minutes until they are well done.
Add all ingredients in the bulgur chicken salad, mix well and top off with fresh chopped herbs.
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