Grilled Baby Chicken with Tabbouleh
I had the pleasure of preparing this simple yet succulent recipe during a recent culinary spotlight at Ninive. Inspired by a classic Omani dish, chef Gilles Bosquet uses a French baby chicken that he has deboned, flattened, and gently massaged with za’atar, chili, paprika, and olive oil. After the chicken has been cooked, it’s placed on a serving platter and topped with a pomegranate tabbouleh, which chef uses to add freshness to the dish. Tender and full of flavor, it defines Arabian comfort food which can only mean that it is at it’s very best when shared among family and friends.
Grilled Baby Chicken with Tabbouleh – serves 4 small portions (or two hungry humans)
For the grilled baby chicken:
- 500 grams baby chicken, deboned
- 10 grams fresh za’atar leaves
- 1 fresh green chili, sliced
- 2 grams smoked paprika powder
- 1 teaspoon pepper paste
- Zest and juice of 1 orange
- Juice of 1 lemon
- 20 ml corn oil
- 2 grams each Salt and pepper
For the preparation of the chicken, make sure that it’s marinated with all ingredients above for 24 hours.
Preheat a charcoal grill or a grill pan over high heat. Cook for until browned on each side (about five minutes per side).
*Chef Gilles practically flipped the chicken in mid-air before tossing it over mile-high flames on the charcoal grill. I do not suggest you try this at home!
While the chicken is grilling, preheat your oven to 180 degrees Celsius. Transfer the grilled chicken to a heat proof skillet and finish in the oven until the chicken is cooked through (about 10 minutes).
For the tabbouleh:
- 1 chopped spring onion
- 20 grams chopped parsley
- 10 grams diced cucumber
- 10 grams diced tomato
- 5 grams pomegranate seed
- 5 grams cooked bulgur
- 100 ml olive oil
- Juice from 1 lemon
- Salt to taste
Toss together all the ingredients (spring onion through bulgur). Season with lemon juice and salt. Set aside until ready to plate.
Place the grilled chicken on the plate and add the tabbouleh mix on top.