Spiced chicken with basil & fennel tabouli

Name: Spiced chicken with basil & fennel tabouli recipe
Yield: 5
Ingredients: 1.4kg whole chicken, butterflied; 1 tsp dried garlic; 1 tsp onion powder; 1/3 cup (80ml) extra virgin olive oil; 250g haloumi, cut into 8mm thick slices; 1 large fennel bulb, finely chopped; Juice of 1 lemon; 3 ripe truss tomatoes, finely chopped; 1 cup bulgur wheat; 1 tsp smoked paprika; 1/2 tsp sumac; 1/2 tsp ground cumin; 1 bunch basil, leaves picked, finely chopped, plus extra to serve; 1/2 bunch mint leaves, finely chopped

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by Phoebe Wood

Feb 11, 2021

Spice up dinner tonight with this butterflied chicken with tabouli that uses up any leftover basil in your kitchen.

1.4kg whole chicken, butterflied
1 tsp dried garlic
1 tsp onion powder
1/3 cup (80ml) extra virgin olive oil
250g haloumi, cut into 8mm thick slices
1 large fennel bulb, finely chopped
Juice of 1 lemon
3 ripe truss tomatoes, finely chopped
1 cup bulgur wheat
1 tsp smoked paprika
1/2 tsp sumac
1/2 tsp ground cumin
1 bunch basil, leaves picked, finely chopped, plus extra to serve
1/2 bunch mint leaves, finely chopped

Method

1.

Preheat oven to 200°C. Place chicken on a tray, skin-side up, and coat in the garlic, onion and paprika. Drizzle with oil and set aside for 20 minutes to marinate.
2.

Heat a large non-stick ovenproof frypan over high heat. Season the skin of the chicken and add chicken to the pan, skin-side down, and cook for 4 minutes or until skin is lightly coloured. Turn over and transfer to oven and cook for 40 minutes or until cooked through. Add the haloumi in the final 20 minutes of cooking time. When ready to serve, remove chicken from oven and rest for 10 minutes.
3.

Toss fennel with lemon juice and season with salt flakes. Add tomato, bulghur, spices and chopped herbs then transfer to a serving bowl. Chop warm haloumi and add to the salad with extra basil leaves and some of the chicken resting juices. Carve chicken into pieces and serve with tabouli.