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Bulgur Tabouli with Chimi-Grilled Chicken

GF, DF

30 mins. 4 servings

What you need:

  • a handful of dried currants 
  • white wine or Sherry vinegar 
  • 4 skinless chicken thighs 
  • 1 cup of bulgur 
  • 2 cucumbers, cut into half moons 
  • Haven's Kitchen Herby Chimichurri

How to make it:

  1. Soak the currants in just enough vinegar to cover them. 
  2. Marinate chicken. 
  3. While chicken is marinating, in a pot, add bulgur to 2 cups of cold water and bring to a boil. Cover and simmer for 15-20 minutes until bulgur is fluffy and water is absorbed. 
  4. While the bulgur is cooking, grill chicken 3-5 minutes on each side. 
  5. Toss bulgur with Chimichurri, add currants and cucumber and top with grilled chicken.