Coconut oil has numerous health benefits which you can read about here. It is a versatile ingredient, it can top your muesli, be used like butter or olive oil in cooking, it can also be used in baking to replace other fats. Apparently people also rub in on their skin for some reason too. I’ll stick to cooking.

coco oil1

My coconut oil is from Greenfield Farm Organic Life. I have enjoyed their delicious warming Chai many a rainy afternoon at Borough so when Anelie told me about their organic Sri Lankan coconut oil I couldn’t wait to try it. The coconuts are hand picked and the white flesh pressed at low temperatures to preserve all the natural goodness; fatty acids, vitamin E and minerals.

The solid white oil resembles candle wax but starts to melt and flake off to the touch. It disintegrates in the mouth to leaving a creamy texture and fresh coconut hint. I want to cook something simple that will allow the natural flavour and goodness to come through. This dish uses the coconut oil in two ways. Firstly, the chicken is fried and basted in the oil to give it a subtle coconut flavour. Then the juices from the pan are used to make a dressing for the bulgur salad by adding some fresh lemon juice.

IMG_20151124_165621

You can find Greenfield Farm Organic Life trading at Borough Market. Stop by for a delicious cup of tea and some organic products.

 

Coconut Oil Flavoured Chicken with Bulgur Salad
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Coconut Oil Flavoured Chicken with Bulgur Salad
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Put a heavy bottomed frying pan on a medium high heat and add all but one teaspoon of the coconut oil. Season the chicken breasts with salt and pepper. Add them to the melted coconut oil, skin side down. This may seem like a lot of oil but it will crisp up the skin nicely and will be used for the dressing later
  2. Put the bulgur wheat, stock, a pinch of salt and a teaspoon of coconut oil in a saucepan and bring to the boil. Cook for about 10 minutes or until the bulgur is softened with a little bite
  3. Keep an eye on the chicken, spooning the coconut oil over to baste the breasts, and turning them once the skin is crispy and golden
  4. When the bulgur is cooked, drain and set aside to cool slightly. The chicken should also be cooked through at this point. Let it rest for a few minutes
  5. Dice the red onion to 1/2cm thickness. Break up the brocoli into similar sized florets. Fry them both off same oil used to cook the chicken, Then use a slotted spoon to remove the onion and brocolli, adding it to the bulgur wheat. Add the tomato, chopped mint and parsley and mix up the salad adding some more salt if required
  6. When the chicken is rested, slice it at an angle across the breast and serve on top of the bulgur wheat salad
  7. Make a quick dressing by adding the lemon juice to the pan with the chicken juices and coconut oil. Season with salt and pepper and drizzle it over the plate. Add some watercress for a peppery finish
Share this Recipe
Powered byWP Ultimate Recipe
Chicken Breast with Bulgur Salad and Coconut Oil Dressing

Post navigation


Leave a Reply

Your email address will not be published. Required fields are marked *