Tabouli Chicken Casserole Recipes

JICAMA TABBOULEH AND CHICKEN SALAD

Steps:

• Cut the jicama into chunks, and then pulse in the food processor until finely ground. Transfer to a large bowl.
• In the same processor carafe, pulse the parsley and mint until finely chopped. Add to the jicama along with the tomatoes, cucumbers, onions, 2 tablespoons of the oil, the lemon juice, 2 teaspoons salt and 3/4 teaspoon pepper.
• Stir together the remaining 2 tablespoons oil with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper and rub all over chicken.
• Preheat a grill to medium-high heat.
• Grill the chicken, turning, until grill marks appear, about 4 minutes. Let the chicken rest 5 minutes.
• Serve, topped with the jicama tabbouleh.

CHICKEN WITH TABBOULEH

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.

ROASTED CHICKEN WITH CAULIFLOWER "TABBOULEH"

Steps:

• Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.
• Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.

CHICKEN TABOULI (TABBOULEH)

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 TABBOULEH SALAD

Steps:

• In 3-quart saucepan, heat broth to boiling. Stir in chicken. Cook over medium heat 10 to 15 minutes or until chicken is no longer pink in center.
• Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
• In large bowl, mix chicken mixture and all remaining salad ingredients. In tightly covered container, shake all dressing ingredients until well blended. Add to salad; toss to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours to blend flavors.

TABOULI CHICKEN CASSEROLE

Steps:

• Grease a large casserole dish and place the artichokes, chickpeas, tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur wheat and lemon peel in the dish.
• In a small bowl, mix cornstarch and water until smooth.
• Add the cornstarch mixture to the vegetable mixture, stirring well.
• Place chicken on top or the vegetable mixture.
• Bake, covered, in a 350 F oven for 45 minutes.
• Remove cover and bake an additional 15 minutes or until fork can be inserted into chicken with ease.
• Remove from oven and sprinkle with parsley and cucumbers.