Roasted Shawarma-Spiced Double Chicken and Bulgur
with Tomato-Herb Salad and Lemon-Garlic Toum
Fresh, aromatic flavours meet tender spiced chicken in this delicious dish, inspired by one of our favourite takeout meals. A hearty bed of savoury bulgur and roasted peppers turns it into a wholesome weeknight feast!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Chicken Breasts
1 unit(s)
Sweet Bell Pepper
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit(s)
Chicken Broth Concentrate
113 g
Baby Tomatoes
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Garlic, cloves
7 g
Parsley
Not included in your delivery
¼ tsp
Pepper*
¾ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/2-inch pieces.
- Add peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the Shawarma Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min. (NOTE: You will add chicken to the baking sheet halfway through roasting.)
- Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and remaining Shawarma Spice Blend.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Cook in batches for 4 ppl, using 1 tbsp per batch.) Sear until golden-brown, 1-2 min per side.
- When peppers are halfway done roasting, transfer chicken to the other side of sheet.
- Roast in the middle of the oven until chicken is cooked through and peppers are tender, 10-12 min.**
- Meanwhile, add 2/3 cup (1 1/3 cups) water, 1/2 tsp (1 tsp) salt and broth concentrate to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
- Meanwhile, halve tomatoes.
- Roughly chop parsley.
- Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Add mayo, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk to combine.
- Add 1 tbsp (2 tbsp) butter to the pot with bulgur, then stir until melted.
- Stir in roasted peppers, lemon zest and half the parsley. Set aside.
- Whisk together remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.
- Add tomatoes and remaining parsley. Season with salt and pepper, then stir to combine.
- Thinly slice chicken.
- Divide bulgur between plates. Top with chicken and tomato-herb salad.
- Drizzle lemon-garlic toum over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted for double chicken, pat dry with paper towels. Season with salt and pepper. Cook and plate in the same way the recipe instructs for the regular portion of chicken.
