Grilled chicken with bulgur, carrot hummus with coriander
Very nice poultry marinated in pomegranate molasses, seasoned with ground coriander and then snacked. The texture and flavour of the hummus and the bulgur-chickpea mixture were very well balanced. A real treat!
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Ingredients
Portions:
4
200 g
chicken breast
2 tbsp
pomegranate molasses
1 tsp
ground coriander
100 g
bulgur
100 g
chickpeas, cooked
50 g
carrot pebbles
1 piece
onion, chopped
1 piece
leek, sliced
For the tahini sauce:
2 cloves
garlic, minced
2 tbsp
lemon juice
2 tbsp
tahini
sea salt to taste
0.5 tsp
ground cumin
2 tbsp
ice water
For garnish:
10 g
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Marinate the chicken breast with 2 tbsp pomegranate molasses and 1 tsp ground coriander for 15 minutes.
- Cook 100 g bulgur according to package instructions, then mix it with 100 g cooked chickpeas. Set aside.
- In a food processor, blend 50 g carrot pebbles, 2 tbsp tahini, 2 tbsp lemon juice, 2 cloves minced garlic, 0.5 tsp ground cumin, and 2 tbsp ice water until smooth. Season with sea salt to taste.
- Heat a grill pan over medium heat and grill the marinated chicken breast for about 5-7 minutes on each side until cooked through.
- Serve the grilled chicken with the bulgur-chickpea mixture and carrot hummus. Garnish with 10 g fresh coriander.
For extra flavor, add a pinch of ground cumin to the bulgur-chickpea mixture.