Recipe ·
Smokey Tang ·
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:
- Breakdown the chicken, or alternatively purchase 2 chicken legs with thighs in your local butchers.
- Salt the chicken, seal it in the pan and then cook it in your oven at 180 degrees until thoroughly cooked
- Cook bulgur wheat according to instructions on the packet as some vary.
- 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
- Place the yoghurt in a bowl with a squeeze of lemon juice
- 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
- Fry the asparagus
- Plate up and get a good colour on the chicken by basting it
- Get your nice plates and add the yoghurt dressing on the bottom layer. Then add the bulgur wheat salad on top of this.
- Add the freshly fried asparagus next with the charred chicken leg on the top.
- Drizzle Smokey Tang on top of this ensuring it runs down into the salad and dressing for maximum flavour!
We really hope you enjoy! :)
Leave a comment