Roast chicken with jewelled burghul and tahini yogurt
<p>Inject a little aroma into a traditional dish with this fragrant roast chicken, with jewelled burghul and tahini yogurt. It could be a new family dinner staple.</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>1 tablespoon ground cinnamon</li>
<li>2 tablespoons cumin seeds, ground</li>
<li>2 tablespoons coriander seeds, ground</li>
<li>2 tablespoons fennel seeds, ground</li>
<li>4 tablespoons sesame seeds</li>
<li>4 tablespoons sea salt flakes</li>
<li>Olive oil, for drizzling</li>
<li>10 chicken breast fillets, skin on</li>
</ul>
<p><em>Jewelled burghul salad</em></p>
<ul>
<li>600g coarse burghul, rinsed in cold water</li>
<li>1L water</li>
<li>400g pomegranate arils (seeds)</li>
<li>600g cucumber, deeseeded and finely chopped</li>
<li>170g pistachio nuts, roughly chopped</li>
<li>70g fresh mint leaves, torn</li>
<li>70g fresh coriander leaves, torn</li>
<li>175ml extra virgin olive oil</li>
<li>100ml lemon juice</li>
<li>2 teaspoons finely grated lemon rind</li>
<li>60ml honey</li>
<li>1 clove garlic, crushed</li>
<li>salt and freshly ground black pepper, to taste</li>
</ul>
<p><em>Tahini yogurt</em></p>
<ul>
<li>2kg natural yogurt</li>
<li>80g tahini</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>For chicken: combine spices, salt and sesame in a small frypan and toast until fragrant. Spread onto a flat tray. Lightly coat chicken in olive oil and press into the spices to thickly coat.</li>
<li>Heat olive oil in a large frying pan until hot, sear chicken skin side down until deep golden, turn and sear until golden, transfer to a lined baking tray and roast at 180C for 10-15 minutes or until crisp and just cooked through. Rest for at least 15 minutes before slicing diagonally into thick slices.</li>
<li>For jewelled burghul, place water and burghul in a saucepan, cover, bring to the boil, reduce heat and simmer for 10 minutes until all the liquid is absorbed. Turn off heat and steam for 5 minutes. Remove to a bowl and cool.</li>
<li>Stir pomegranate, cucumber, nuts and into the burghul. Combine oil, lemon juice and rind, honey and garlic, season to taste. Toss into the burghul until well coated. Refrigerate until required and stir through herbs just before serving.</li>
<li>For Tahini yogurt, combine yogurt and tahini in a small bowl until smooth.</li>
<li>Arrange burghul on a large platter or serving board, arrange sliced chicken along the platter and drizzle with yogurt.</li>
</ol>
<p>What’s your favourite Sunday roast? Let us know in the comments below.</p>
<p>Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Visit their site</strong></span></a> for more delicious food ideas.</p>
<p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p>
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