Cypriot Lemon Chicken with Bulgur
One portion, 26 minutes, and only 8 minutes of chopping. Roughly £1.90 a portion.
Per portion
Calories from protein 23%, carbs 31%, fat 46%. Estimated from the ingredients.
Roughly £1.90 a portion.
Method
- 1
Start the bulgur Cypriot-style: soften the onion in half the oil in a small pan over medium heat for 3–4 minutes, then stir in the bulgur and tomato purée for 1 minute. Pour in the stock, bring to the boil, then cover and cook on the lowest heat for 12 minutes until the stock is absorbed. Take off the heat and leave covered.
- 2
Meanwhile, season the chicken with ½ tsp salt and fry skin-side down in the rest of the oil over medium heat for 7–8 minutes until the skin is golden and crisp. Turn it over and cook for 6–7 minutes more, adding the garlic for the last 2 minutes, until cooked through with no pink inside (75°C in the thickest part).
- 3
Finely grate in the lemon zest, then stir in the oregano and a good squeeze of lemon juice, keeping back a wedge for serving.
- 4
Fluff the bulgur with a fork and stir in a spoonful of the lemony pan juices and half the parsley; taste and add salt. Serve the chicken beside it with the rest of the juices spooned over, the remaining parsley and the lemon wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/cypriot-lemon-chicken-with-bulgur/
