Roast free-range chicken with winter tabbouleh salad

Tamara West

Ingredients

150 g	Bulghur wheat (Main)
4	Chicken breasts, free-range (or 1 whole chicken, jointed) (Main)
30 ml	Olive oil
¼	Fennel bulbs, finely chopped
¼ head	Cauliflower, outer leaves removed, finely sliced (Main)
½ cup	Flat leaf (Italian) parsley, finely chopped
2 Tbsp	Mint, finely chopped
2 Tbsp	Walnuts, finely chopped
8	Radicchio, leaves, finely chopped (optional)

Dressing

1 clove	Garlic, large, crushed
¼ tsp	Ground cinnamon
3 Tbsp	Pomegranate molasses (Main)
1 ½ Tbsp	Water
6 Tbsp	Extra virgin olive oil
1 tsp	Caster sugar

Directions

1. Place bulgur wheat in a large stainless steel bowl and cover with warm water for 15 minutes before draining well and reserving.
2. Heat olive oil in a large heavy-based frying pan. Place chicken into the pan, skin-side down and fry until skin turns a golden brown. Place in oven and roast for 5 to 6 minutes or until almost cooked. Carefully remove from oven and allow to rest, skin side up. The heat remaining in the frying pan will continue the cooking process.
3. Place bulgur wheat, fennel, cauliflower, parsley, mint, walnuts and radicchio in a large bowl and dress with half of the pomegranate molasses dressing. Season to taste with a little salt and pepper and divide salad between 4 plates. Carve chicken and place on top of the salad and drizzle with the cooking juices from the chicken and the remaining pomegranate molasses dressing. Serve immediately.

Pomegranate molasses dressing

Mix all ingredients together in a small bowl. Reserve for later use.