1 cup burghul
4 chicken breast fillets
1 large red onion halved, thinly sliced
1 tsp garam masala
60 g dried cranberries chopped
60 g natural almonds toasted chopped
1 packet rocket to serve
1 lemon cut into wedges to serve
- Combine burghul and 1½ cups boiling water in a heatproof bowl. Stand, covered in plastic wrap, for 20 minutes. Fluff with a fork.
- Heat 1 tblsp vegetable oil in a large frying pan over a medium heat. Add chicken. Cook for 2 minutes on each side, or until golden. Add 1½ cups boiling water. Bring to boil. Simmer, covered, for 8 minutes, or until cooked through. Remove. Stand, covered, for 10 minutes. Remove chicken. Cut into thick slices.
- Meanwhile, heat 1 tblsp vegetable oil in a large saucepan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add burghul, garam masala and almonds and cranberries. Cook, stirring, for 2 minutes, or until hot.
- Divide burghul mixture among plates. Top with chicken. Serve with rocket and lemon cheeks.