As it's the month of Ramadan, I've been focusing on nutritious yet light meals which are both delicious and filling at the end of the long, hot summer days...here is one that's a favourite with my family.
I hope you enjoy it!
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for 4-5 servings you will need:
1 chicken, skin removed and cut into quarters then make 2-3 slits on each piece
(approx 1kg-1.5kg)
1/2 bottle Nando's peri peri marinade ( select heat t suit taste)
5 cloves garlic crushed
2tbsp lemon juice
1/2 tsp tumeric
salt
1tsp black pepper
drizzle of olive oil
Marinade the chicken with all the above, getting into the slits. Cover and refrigerate overnight if possible.
When ready to cook, shake the excess marinade off the chicken pieces. First grill the chicken on a bbq/charcoal grill (I do mine under the grill of my oven) for about 5 minutes per side, just to seal the chicken pieces so they stay nice and moist inside, and this gives the chicken that awesome bbq flavour especially if done on a charcoal grill.
Then place the chicken quarters on a greased tray, brush some sauce over them and pop it in a pre-heated oven at 170 C and bake for about 20 minutes (turn them over midway through the baking). Next, reduce the temperature to 120 C and bake for another 15-20 minutes. Make sure to brush the chicken with some of the peri peri sauce once more during the baking so they stay moist. Once done, remove and keep the chicken covered to retain moisture.
For the Tabbouleh
you will need:
1/2 cup fine bulgur wheat
4 firm tomatoes, very finely chopped
1 cucumber, very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lemon juice
3-4 tbsp extra virgin olive oil
a handful of pomegranate kernels (optional)
I washed the bulgur wheat and soaked it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
Very finely chop the vegetables, herbs and green onions. Be sure to place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Now add the the lime juice and olive oil and mix again.
I find it best to cover the tabbouleh and refrigerate for 30 minutes.
Serve with the hot or cold chicken.