Smoky herbed chicken with pomegranate tabbouleh and lemon yoghurt dip


This is a healthy and delicious recipe which is perfect for a lazy Saturday lunch in the sun with friends. Add in a few beers and/or some chilled wine and you’re onto a winner!

I was surprised at how tasty this dish was being so simple to make! It’s something I’ll definitely be making again. 

I roasted the chicken in the oven but you can just as easily cook it on the BBQ or rotisserie, if you have one. 

This recipe feeds 4 (hungry) people. 

Ingredients

For the tabbouleh 

  • 160g bulgur wheat
  • Chopped parsley
  • Juice of 1 lemon
  • Seeds of 1 pomegranate 
  • Salt and pepper to taste

For the yoghurt dip

  • 500g Greek yoghurt
  • 1 garlic clove crushed 
  • Chopped parsley
  • Juice of 1 lemon
  • Extra virgin olive oil 
  • Salt and pepper to taste

For the chicken 

  • 1 large chicken
  • 1.5 tablespoons of smoked sea salt
  • 1 tablespoon of oregano
  • 1 tablespoon of thyme
  • 1/2 tablespoon of dried chilli flakes
  • Olive oil
  • 1 lemon cut into halves
  • 4 large garlic cloves

Step 1

Preheat your oven to 180 degrees centigrade. 

Meanwhile, combine the olive oil, smoked sea salt, oregano, thyme and chilli flakes and rub all over the chicken. 

Put the lemon and garlic into the cavity.  

Put the chicken into the oven and roast for 1.5-2 hours or until the juices run clear. 


Step 2

While the chicken is in the oven, prepare the tabbouleh salad. 

Put the bulgur wheat into a large pan with cold water and bring to the boil. Cook for 10-15 minutes until the bulgur wheat is soft and tender. 

Drain the bulgur wheat and put it in a large bowl. Add the pomegranate seeds, lemon juice and chopped parsley. Season with salt and pepper to taste. 


Step 3

Combine the yoghurt with the garlic, lemon juice and parsley. Season with salt and pepper to taste. 

Finish with a drizzle of extra virgin olive oil. 


Step 4 (optional)

Prepare a green salad as an accompaniment if desired (recommended). 


Serve!

That’s it, you’re done! Talk about easy. 

Serve with cold beers and chilled wine and enjoy. 


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