Coconut Oil Flavoured Chicken with Bulgur Salad
Servings Prep Time
2 10minutes
Cook Time
20 minutes
Servings Prep Time
2 10minutes
Cook Time
20 minutes
Ingredients
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