Roast Chicken with Clementines, Figs & Tabbouleh Roast Chicken with Clementines, Figs & Tabbouleh

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 50 minutes
  • Portion size 6 servings


Roast Chicken:



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.

Roast Chicken:

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
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Lunch & Dinner

Roast Chicken with Clementines, Figs & Tabbouleh