Ingredients:
4 chicken breasts, skinless and boneless
3 tbsp olive oil
1 tsp cracked black pepper
150g soft brown sugar
1 thumb of ginger
1 garlic clove
1 red chilli
1 lime
For the salad:
200g bulgar wheat
1 tsp salt
1 fennel bulb
1 lemon
3 tbsp extra virgin olive oil
4 tbsp pumpkin seeds
1 whole pomegranate with the seeds removed
Method:
Place the bulgar wheat into a pan of salted boiling water and cook until all the water has boiled out, you can tell this as you start to see little holes in the wheat from the last bits of water as they evaporate.
When the wheat is cooked remove from the heat and leave to stand for 15 minutes.
Meanwhile, slice the fennel as finely as possible and squeeze over the lemon to pickle it a little.
Add the pomegranate and pumpkin seeds as well as a good drizzle of olive oil.
Stir up the bulgar wheat with a fork to make sure it's nice and fluffy and add to the fennel and pomegranate.
Stir the salad together and serve on a large plate.
Pour the sugar into a large non-stick frying pan on low heat, meanwhile peel and chop the ginger and add to the sugar.
Crush a clove of garlic to crack the skin and just add it to the pan.
Finely slice a chilli before mixing in with the sugar and finally add the juice of one lime.
Add in a teaspoon of salt to balance out the flavours.
Continue to heat the mixture until you have a clear syrup, then turn the heat up to reduce the syrup as this with help make the chicken nice and sticky.
Now that the syrup is made, slice the chicken breasts horizontally to create a thin chicken steak, cooking chicken this way helps you minimise the risk on undercooking when using a BBQ and it increases the surface area for more flavour.
Season the chicken with olive oil, salt and pepper, then cook on a hot BBQ grill for 4 minutes on each side or until fully cooked.
Place the cooked chicken into the syrup and heat on the BBQ for a few minutes before serving with the salad.
Products Used:
