Charred Chicken Leg with Asparagus, bulgur wheat salad and yoghurt dressing with Smokey Tang!

Recipe by Declan Malone

Serves 2

Ingredients:

• 1 x Organic Chicken 
• 10 Asparagus spears
• 250g Bulgur wheat
• 50g Parsley
• 2 x Lemons
• 4 x Radishes
• 1 x Red Onion
• 1/2 Cucumber
• 50g Mint
• 3 x Garlic cloves
• Rapeseed Oil - we use Emerald Oils
• 500g Yoghurt
• 50g Dill
• Smokey Tang
• Pepper and Salt for seasoning

Method:

1. Breakdown the chicken, or alternatively purchase 2 chicken legs with thighs in your local butchers. 
2. Salt the chicken, seal it in the pan and then cook it in your oven at 180 degrees until thoroughly cooked
3. Cook bulgur wheat according to instructions on the packet as some vary.
4. Finely dice the red onion and parsley and place into the bowl with the bulgur wheat along with a squeeze of lemon juice, splash of rapeseed oil, and salt and pepper to season to your own taste
5. Place the yoghurt in a bowl with a squeeze of lemon juice
6. Finely dice the cucumber, chop the mint and dill, crush the garlic and pop all of this into the bowl with the yoghurt. Add a splash of rapeseed oil and season with salt and pepper to taste
7. Fry the asparagus
8. Plate up and get a good colour on the chicken by basting it
9. Get your nice plates and add the yoghurt dressing on the bottom layer. Then add the bulgur wheat salad on top of this.
10. Add the freshly fried asparagus next with the charred chicken leg on the top.
11. Drizzle Smokey Tang on top of this ensuring it runs down into the salad and dressing for maximum flavour!

We really hope you enjoy! :)