Grilled Chicken With Crushed Olives, Almonds & Tabouli

This heavenly new take on tabouli includes zesty olives, fragrant toasted almonds and deliciously grilled Peri Peri Chicken. Fresh, herby and perfect for weekend lunch by the BBQ.

Serves: 4

• 1 Rangitikei Peri Peri Butterfly Chicken
• 1 cup bulghur wheat
• 1 ¾ cup chicken stock or water
• ½ cup extra virgin olive oil
• 1 lemon
• 2 cups of fresh herbs – mint, basil, flat leaf parsley or dill!
• 1 cup Sicilian green olives, crushed and pips removed
• 1/3 cup almonds, roughly chopped
• 1 clove garlic, crushed

Cook the chicken on the BBQ or in the oven as per packet instructions. Leave to rest on a plate before butchering into portions.

While the chicken is cooking, make the tabouli by cooking the bulghur wheat as per packet instructions.

Fluff the bulghur wheat with a fork before pouring over ¼ cup olive oil and squeezing over the juice of half a lemon. Season generously with salt and stir through the fresh herbs.

Slice the remaining lemon into half-moons, then place in a small saucepan with the remaining ¼ cup olive oil, crushed olives and almonds. Place over a medium-high heat and cook, swirling occasionally until the almonds are toasted, about 5 minutes. Remove from heat and add the garlic and swirl until fragrant.

To serve, transfer the tabouli to a large serving platter and place the chicken on top, pouring over any resting juices. Pour over the crushed olives & almond mix before serving.