Chicken With Tabbouleh (barefoot Contessa) Ina Garten

Total Time: 1 hr 50 mins Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 8
• 1 1/2 cups boiling water (or chicken broth)
• 1 cup bulgar wheat
• 1/4 cup fresh lemon juice (2 lemons)
• olive oil
• kosher salt
• 2 chicken breasts, bone in, skin on
• fresh ground black pepper
• 1 cup minced scallion, and green parts (1 bunch)
• 1 cup chopped fresh flat leaf parsley
• 1 cup chopped fresh mint leaves
• 1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
• 2 cups halved cherry tomatoes

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 in a heat-proof bowl, pour the boiling water over the bulgur wheat. add the lemon juice, 1/4 cup olive oil, and 1 teaspoons of salt. stir. cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
• 3 place the chicken breast on a baking sheet and rub it with olive oil. sprinkle liberally with salt and pepper. roast for 35 to 40 minutes, until just cooked. set aside until cool enough to handle.
• 4 remove the chicken meat from the bones and discard the skin. cut the chicken into medium dice and add to the tabbouleh. add the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoon salt, and 1 teaspoon pepper. season, to taste, and serve immediately or cover and refrigerate. the flavors will improve as it sits.