Garlic and rosemary chicken

Garlic and rosemary chicken


Burghul is a popular alternative to rice or couscous. Try it in this hearty chicken main.

The ingredient of Garlic and rosemary chicken

  1. 2 tablespoons olive oil
  2. 1/3 cup red wine vinegar
  3. 2 tablespoons fresh rosemary leaves
  4. 2 garlic cloves, crushed
  5. 6 (700g) chicken thigh fillets, trimmed, halved
  6. 6 (1kg) carrots, roughly chopped
  7. 1/4 cup burghul (cracked wheat)
  8. 1/2 cup boiling water
  9. 2 oranges, segmented (see note)
  10. 310g can chickpeas, drained, rinsed
  11. 1/2 cup chopped fresh flat-leaf parsley leaves

The instruction how to make Garlic and rosemary chicken

  1. Combine half the oil, 1/4 cup vinegar, rosemary and garlic in a bowl. Add chicken. Turn to coat. Cover and refrigerate for 1 hour or overnight, if time permits. Preheat oven to 200u00b0C/180u00b0C fan-forced. Line a baking dish with baking paper.
  2. Place carrot, in a single layer, in prepared dish. Season with pepper. Roast, turning occasionally, for 30 to 40 minutes or until lightly browned and tender.
  3. Meanwhile, combine burghul and boiling water in a heatproof bowl. Cover. Stand for 15 minutes. Drain. Return burghul to bowl. Add carrot, chickpeas, parsley, remaining oil and vinegar. Toss to combine.
  4. Heat a large frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until browned and cooked through. Serve with burghul mixture.

Nutritions of Garlic and rosemary chicken

fatContent: 500.227 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: 19 grams sugar
cholesterolContent: 40 grams protein
sodiumContent: 138 milligrams cholesterol

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