adapted from Searching for Spice
Yield: 2-4 servings
2 boneless skinless chicken breasts
1 tsp ground coriander
Salt
Pepper
8-10 broccoli florets
3/4 cup bulgur wheat
4-5 radishes washed and thinly sliced
2 green onions, thinly sliced, both white and green parts or 1 spring onion, chopped
4-5 mint leaves, chopped
2 Tbsp extra virgin olive oil
2 Tbsp white wine vinegar
1 Tbsp sunflower seeds
4 ounces plain Greek yogurt
Piri piri sauce or any other hot sauce
Trim the chicken breasts. Place the breasts between two pieces of parchment and pound the chicken slightly to flatten it. Rub the coriander, salt and black pepper into the chicken breasts. The chicken may be barbecued or fried in a tablespoon or two of olive oil over medium heat. Turn the chicken halfway through cooking.
In a medium sauce pan, bring water to boil. Add the broccoli. After five minutes, using a slotted spoon, remove the broccoli from the water. Add the bulgur wheat, stir, cover, remove from heat and let sit for 12-15 minutes.
Place the broccoli florets on a griddle or in a fry an and let it char slightly on each side.
Place the sunflower seeds in a small, dry frying pan and toast them gently. Be careful that they do not burn.
Prepare the dressing by mixing the vinegar, oil, mint leaves, and chopped onion in a small bowl. Some of the onion may be reserved for garnish, if desired.
Drain the bulgur and rinse it in cold water, drain excess water. Place the bulgur in the center of a platter. Drizzle the dressing over the top of the bulgur.
Slice the chicken and arrange it on top of the bulgur. Put the broccoli and the radishes around the bulgur and chicken. Sprinkle with the sunflower seeds. Add four dollops of plain Greek yogurt and drizzle with hot sauce.