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Morrocan Chicken w/Cherry & Bulgur Salad
Nb persons: 6
Yield: breast and 1.5 c salad
Preparation time: 30
Total time: 35
Source: CE Sum 08
| 6 | chicken breasts |
| 1 T | curry powder |
| 1 T | ground ginger |
| 1/4 t | garlic powder |
| 1/4 t | allspice |
| 1/4 t | cinnamon |
| 1/4 t | ground cayenne pepper |
| 1/4 t | sea salt |
| 1/4 t | pepper |
| 1 t | olive oil |
| 1 | japanese eggplant |
| 1 t | olive oil |
| pinch | sea salt |
| 1 cup | organic bulgar wheat |
| 1/2 cup | dried cherries |
| 2 | green onions, thinly sliced |
| 1/2 cup | chopped parsley |
| Dressing | |
| 1/4 cup | lemon juice, (1 lemon) |
| 2 T | olive oil |
| 2 | garlic cloves, minced |
Mix spices with oil and chicken and let stand. Slice eggplant and grill in olive oil; grill chicken. Cook bulgar according to directions. Drain and stir in cherries, green onions and parsley.
Make dressing by combining all ingredients.
Nutrition: 1 chicken breast, 1.5 salad, 1 T dressing: Calories: 325 g; Fat: 9.5 g; Carbs: 30 g; Sugars: 6 g; Protein: 31 g; Na: 194 mg.
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