Grain free Tabbouleh with chicken and pomegranates in a rosewater dressing
Author: Kate Jay
Recipe type: Main Course
Cuisine: Middle Eastern
Serves: 4
RecipeIngredients
Chicken Marinade:
¼ cup cilantro, finely chopped ¼ cup mint, finely chopped
2 large cloves garlic, minced
1 large lemon, zested and juiced 3 Tablespoons avocado oil
2 large skinless chicken breasts
Tabbouleh:
2 Tablespoons coconut oil
1 large onion, thinly sliced
2 large cloves garlic, minced
1 large cauliflower, coarsely riced
1 lemon, zested and juiced
1 large pinch salt
½ cup cilantro, chopped
½ scant cup fresh mint leaves, chopped 1 large pomegranate, arils removed
rose petals to garnish
Rosewater Dressing:
1 teaspoon rosewater 2 Tablespoons olive oil juice of ½ lemon pinch salt
RecipeInstructions
Add marinade ingredients to a shallow dish and mix.
Cut chicken in half lengthways and through center. Lay parchment or plastic over top. Flatten breasts using mallet or rolling pin to about ¼-inch thick. Add pieces to dish and coat well with marinade. Cover and chill in fridge overnight, or for at least 6 hours.
Heat a griddle or large skillet to medium-high. When hot, add chicken and cook about 2 minutes per side until browned and cooked through. Transfer to warmed plate to rest.
For the Tabbouleh:
Wipe off griddle/skillet and return to heat. Add oil and melt. Add onion and cook gently 6 minutes until softened and slightly golden. Add garlic and cook for another minute.
Add cauliflower rice and cook 4-5 minutes, gently stirring occasionally.
Add lemon zest and stir through. Remove from heat and stir in herbs.
For the Rosewater Dressing:
Add all Rosewater Dressing ingredients to small bowl and mix well.
To serve, divide Tabbouleh between four plates. Top with a piece of chicken and drizzle over some of the dressing. Garnish with pomegranate seeds and rose petals.
Recipe by Cook2Nourish at https://cook2nourish.com/2019/02/chicken-with-tabbouleh-from-aip-by-season.html