Dukkah chicken and bulgur

Dukkah-Spiced Roasted Chicken Herbed Bulgur and Asparagus Ingredients: chicken breast bulgur (1 cup) asparagus parsley mint oregano lemon balm dukkah spice blend 1/2 lemon (other 1/2 for chickpea stew) 1) Prepare the ingredients: Wash and dry the fresh produce.

Heat 2 cups of lightly salted water to boiling on high.

Remove and discard tough stems from parsley, mint, oregano, and lemon balm. Roughly chop leaves and tender stems.

Snap off and discard tough end of asparagus (it will break naturally at the right spot). Slice asparagus into large bite-sized pieces.

Quarter and de-seed the lemon.

Season the chicken with salt, pepper, and 1/2 the dukkah spice blend.

Pre-heat oven to 425 degrees.

2) Cook the bulgur: Add bulgur to boiling water, remove from heat, and cover. Allow to steam (off heat) for 15 minutes. Drain off any excess water.

Fluff cooked bulgur with a fork drizzle generously with olive oil. Season with salt and pepper to taste.

3) Roast the chicken: While the bulgur cooks, heat 1 tablespoon olive oil in a large oven-safe saute pan on mediumhigh until hot.

Pat the skin side of chicken dry with a paper towel. Lay chicken skin side down in hot pan.

Cook 2 minutes, then transfer pan to oven. Cook 10 minutes more, flip chicken so skin side is up, and return to the oven for another 4 minutes or until cooked through.

Leaving any browned bits (fond) in the pan, transfer chicken to a plate, skin side up, and set aside in a warm place to rest for at least 5 minutes.

Return pan to medium heat on stove.

4) Cook the asparagus and plate your dish: Add 1 teaspoon olive oil and the sliced asparagus. Season with salt and cook for 1 to 2 minutes, or until just barely softened.

Add the rest of the dukkah and stir to coat the asparagus.

Stir the chopped herbs and lemon juice into the bulgur. Divide finished bulgur between 2 plates, top with cooked and seasoned asparagus and then with cooked and rested chicken. Enjoy!