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    Chicken with Watercress and Bulgar Wheat

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    Chicken with Watercress and Bulgar Wheat

    This simple dish offers a chorus of freshness, flavour and texture as spiced chicken, crunchy nuts, and sweet, tangy cherries sing out from the plate

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 35 minutes to 45 minutes 45 minutes

    Serves: 4


    • 4 chicken breasts, skinless
    • 2 garlic cloves, crushed
    • ½ tsp cumin seeds
    • ½ tsp caraway seeds
    • 1 tsp coriander seeds, lightly crushed
    • 4 tbsp extra virgin olive oil
    • 150g bulgar wheat
    • 75g dried cherries
    • 50g watercress, chopped
    • 25g marcona almonds, toasted
    • 25g pistachios, shelled
    • ½ unwaxed lemon, juice and grated zest


    1. Put the chicken breasts in a mixing bowl and toss with the garlic, spices and 1 tbsp extra virgin olive oil until coated. Set aside to marinate.
    2. Meanwhile, put the bulgar wheat in a saucepan with 750ml boiling water and simmer for 12–15 minutes until tender. Drain and tip into a mixing bowl. Stir in the remaining ingredients along with the remaining oil, then season.
    3. Place a frying pan over a high heat and add the chicken, then turn the heat to medium. Cook for 6–7 minutes each side until the juices run clear. Rest for a couple of minutes, then slice and arrange on top of the bulgar wheat.

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    Drinks recommendation

    A light red, chilled, is ideal here, and what better than a cherry-scented valpolicella?


    Average user rating

    3 stars