Tabouli Chicken Casserole Recipes

CHICKEN TABOULI (TABBOULEH)

Chicken Tabouli (Tabbouleh) image

You will love this! It's the perfect recipe for a luncheon. Also a good make-ahead recipe for the week. Since I like keeping the seeds in the tomatoes and cukes, I just make the salad without them, then dice them fresh and mix them in each time I serve it. You may want to seed them if you throw it all together at once. I got this from a friend, but I think it came from cooking light or southern living. Serve with bread/butter.

Provided by Natalia 3

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups boiling water
1 cup Bulgar wheat (or cracked wheat)
1/4 cup fresh lemon juice (2 lemons)
1/4 cup olive oil, plus
olive oil, for cooking chicken
1 whole chicken breast (or 2 split)
kosher salt
black pepper
1 cup minced scallion (1 bunch)
1/2 cup chopped mint leaf (1 bunch)
1 cup chopped fresh parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise and medium diced
2 cups halved cherry tomatoes or 2 cups grape tomatoes

Steps:

Preheat oven to 350.
In heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 c olive oil, and 1 1/2 tsp salt. Stir, cover bowl with plastic wrap and allow bulgur to stand at room temp for an hour.
Place chicken on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for about 35-40 minutes, until just cooked. Set aside until cool enough to handle.
Remove chicken meat and medium dice. Add to the tabbouleh. Add scallions, mint, parsley, cucumber, tomatoes, 2 tsp salt, 1 tsp pepper. Serve immediately or cover to refrigerate.

CHICKEN WITH TABBOULEH

Chicken with Tabbouleh image

Provided by Ina Garten

Categories main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

Steps:

Preheat the oven to 350 degrees F.
In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

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