Baked Chicken with Tabouli

13 Ingredients

Number of servings

4

2 cloves garlic, crushed
1/2 cup white wine
3 medium onions, finely chopped
3/4 cup mint leaves, chopped
1 small white onion, finely chopped
3 cup parsley leaves, chopped
4 chicken thigh cutlets
1 lemon, rind finely grated
1 pinch pepper (for seasoning)
1/2 cup cracked wheat, rinsed
4tablespoons olive oil (save 2 tbs for later)
2tablespoons thyme leaves
1 pinch sea salt ground (to taste)

Method

Step 1 of 5

Preheat oven to 160°C. Pat dry chicken cutlets with paper towel and lay into a roasting pan.

Step 2 of 5

Combine garlic, thyme, oil and lemon rind in a small bowl. Season with salt and pepper. Rub mixture well into chicken. Leave for 10 minutes.

Step 3 of 5

Pour wine and lemon juice into pan with chicken and cover tightly with foil. Place in the oven and bake for 1 hour. Remove foil and increase oven temperature to 200°C. Bake for a further 30 minutes until golden.

Step 4 of 5

Meanwhile prepare tabouli. Place cracked wheat in a bowl and cover with boiling water. Set aside for 20 minutes to soften. Drain and rinse under cold water. Drain again, pressing out excess water.

Step 5 of 5

Combine cracked wheat, parsley, mint, tomato and onion in a bowl. In a separate small bowl, whisk oil and lemon juice together. Drizzle dressing over tabouli. Season with salt and pepper. Toss to combine. Serve with baked chicken.