- Total time 50 minutes
- Portion size 6 servings
Place bulgur in heatproof bowl and cover with boiling water. Let stand until tender, about 30 minutes. Drizzle 1 tbsp olive oil over top; fluff with fork.
While bulgur is standing, place cucumbers and tomatoes in strainer set over bowl. Season with salt and pepper; let stand for 10 minutes.
In large bowl, combine bulgur, vegetables, herbs, lemon juice, and remaining olive oil. Season with salt and pepper. Refrigerate until ready to serve.
Preheat oven to 375°F. In small saucepan, heat zest and juice of 1 clementine, honey, saffron and cinnamon stick just until mixture is thin and easy to stir. Remove from heat; let stand for 10 minutes. Slice remaining clementines into rounds.
Heat olive oil in large cast-iron skillet over medium-high heat. Brown chicken on both sides; brush with some of the honey mixture. Add figs, shallots, olives and clementine slices to skillet. Add chicken broth and thyme; pour in remaining honey mixture. Season with salt and pepper. Transfer skillet to oven; cook until chicken is cooked through, about 30 minutes. Remove cinnamon stick. Serve with tabbouleh. Garnish with pearl onions (if using).
Test Kitchen Tip: Add a bowl of your favourite spiced olives to serve alongside this dish.
Nutritional facts PER SERVING: about
- Fibre 7 g
- Sodium 450 mg
- Sugars 11 g
- Protein 25 g
- Calories 360
- Total fat 19 g
- Cholesterol 295 mg
- Saturated fat 6 g
- Total carbohydrate 22 g