Chicken Tabbouleh

Chicken Tabbouleh

(Adapted from Ina Garten's Barefoot Contessa Family Style, 2002)

1 1/2 cups boiling water

1 cup bulgur wheat

1/4 cup freshly squeezed lemon juice (2-3 lemons)

olive oil

kosher salt

1 whole (2 split) chicken breast, bone in, skin on

freshly ground black pepper

1 cup minced scallions (green onions), white and green parts (1 bunch)

1/2 cup chopped fresh mint leaves (1 bunch) *Ina uses 1 cup

1 cup chopped flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced

2 cups halved cherry tomatoes

Preheat oven to 350F.

In a large bowl pour boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow to stand at room temperature for about an hour.

Meanwhile, place the chicken breast on a baking sheet. Rub it with olive oil. Season with salt and pepper. Roast for 35 to 40 minutes until done. Use a thermometer!!!! Set aside until cool enough to handle. Remove meat from bones and discard the skin. Cut the chicken into medium dice.

Add the chicken, scallions, mint, parsley, cucumber, tomatoes, 1 teaspoon salt, and 1 teaspoon pepper to the bulgur wheat. Gently mix. Season to taste.

Serve immediately or cover and refrigerate. The flavors improves as it sits.

Notes

• This was eaten over three days. It tasted fantastic each day.
• It made an excellent sandwich. I wish I would have had pita bread to stuff with this Tabbouleh.
• I love that you can make it ahead of time. It tastes better the longer it sits!