Romesco with chicken fillet & taboulé

Name: Romesco with chicken fillet & taboulé
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 TEASPOON Vegetable broth (instant); 100 g Bulgur (wheat groats); 500 g red peppers; 3-4 Tbsp Oil; 250 g cherry tomatoes; 3 Federation flat leaf parsley; 3 Stem(s) Mint; 2 Shallots; 4 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS + 75 ml good olive oil; 2 discs Toast; 2 Garlic cloves; 75 g Almonds (with skin); 1/4 TEASPOON Chilli flakes (or cayenne pepper); 4 Chicken fillets (approx. 150 g each)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 TEASPOON Vegetable broth (instant)
100 g Bulgur (wheat groats)
500 g red peppers
3-4 Tbsp Oil
250 g cherry tomatoes
3 Federation flat leaf parsley
3 Stem(s) Mint
2 Shallots
4 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
3 TABLESPOONS + 75 ml good olive oil
2 discs Toast
2 Garlic cloves
75 g Almonds (with skin)
1/4 TEASPOON Chilli flakes (or cayenne pepper)
4 Chicken fillets (approx. 150 g each)

Directions

1
Bring 1/4 l water to the boil, stir in the stock. Add bulgur and simmer covered over low heat for 10-15 minutes. Then drain and allow to cool slightly.
2
In the meantime, cut the peppers into six, clean, wash and pat dry. Heat 2 tablespoons of oil in a large frying pan. Fry the bell peppers in it with the skin side down until the skin is brown. Remove, drain on kitchen paper and allow to cool.
3
Wash and chop the tomatoes. Wash parsley and mint, shake dry and chop. Peel and finely dice the shallots.
4
Mix lemon juice, salt and pepper. Fold in 3 tablespoons of olive oil. Mix bulgur, shallots, herbs, tomatoes and vinaigrette. Leave to stand for about 30 minutes.
5
Toast the toast bread and crumble coarsely. Peel garlic. Coarsely chop the almonds. Peel peppers. Puree paprika, almonds, garlic, toast, 50 ml water and chili with a hand blender. Gradually add 75 ml olive oil with a hand blender.
6
Season with salt, pepper and 1 pinch of sugar.
7
Wash the fillets and dab dry. Heat 1-2 tablespoons of oil in a frying pan. Fry the fillets on each side over medium heat for 6-7 minutes. Season with salt and pepper. Cut the meat open. Serve with parsley salad and romesco.