While Husband works, studies, and does his project, Dr. Mim continues to work on her culinary skills. Today the score is Mim: 1, kitchen:0. (We'll call yesterday's Tuscan Vegetable Pie a tie and Friday's challah a definite win, but pasta a major FLOP.) Anyway, if you like tabouleh, you will LOVE this:
Tabouleh Chicken Salad
From the recipe book of EWC
1½ cups bulgur
3 cups warm chicken broth
¼ cup olive oil (haven't tried skipping the oil but I'll bet you can if you're counting calories)
juice of 2 lemons (I go much lighter on the lemon -- half a lemon to maybe a whole)
700g chicken breasts
4 tbsp swet chili
2 tbsp fancy mustard (honey Dijon works well)
1½ cups chopped parsely (I measure before chopping -- estimate, really)
½ cup chopped mint (I measure before chopping -- estimate, really)
6 green onions, chopped
2 cucumbers with the peels on, chopped (I don't like cucumbers so I add another half tomato instead)
3 garlic cloves, chopped
50g pine nuts, toasted
salt and pepper to taste
To make the bulgur –
In a large bowl combine bulgur, 1½ cups chicken broth, and lemon juice. Cover with Saran wrap for at least one hour (until it absorbs all the liquid).
To make the chicken –
Cook the chicken in a pan with the other 1½ cups chicken broth. Salt and pepper to taste.
When the chicken is ready, remove from the pan and cut into strips or cubes.
Pour out the broth from the pan. Return the chicken to the pan and combine with the chili and mustard.
And finally –
Combine the chicken, bulgur, and all the chopped vegetables. Enjoy!
Makes 6-8 portions. Does not reheat well -- you want warm chicken and room-temp salad -- so if you plan to eat leftovers, either eat at room temperature or keep chicken separate and mix only each time you eat, so that you can warm the chicken separately.
Next up: chicken meatballs, either from EWC or my favorite cooking magazine (על השולחן).