Moroccan Chicken and Bulgur Salad

Moroccan Chicken and Bulgur Salad

The Moroccans love their carbs, specially their Bulgur. These cracked wheat comes in two varieties, medium and fine. For this recipe, we are going to use the one with medium texture. I was introduced to dish by one of my father's friend, who was a lovely Moroccan lady. My love for the Moroccan cuisine was entirely because of her. She used to wear, brightly coloured tunics and equally colourful scarves and the food she used to prepare was equally colourful. The taste was so good that I could spend hours lingering over a single meal (though I was never allowed to do that). From her heavily laden table, this dish touched my heart. A simple yet tasty dish, which I picked up pretty fast and used to prepare for most gatherings. Today this dish is my tribute to Aunt Farzana (my father's friend).

 Preparation Time  :  20 minutes
 Cooking Time       :  40 minutes
 Difficulty               :   Easy
 Serves                   :   4 - 6

Ingredients :

• 2/3 cup Bulgur (you can substitute Bulgur with Couscous or Dalia) 
• 2/3 cup boiling Water
• 4 1/2 tablespoons Olive oil
• 4 cups fresh or frozen Corn Kernels (I always try to get fresh ones, when they are in season)
• 1 1/2 teaspoons Salt
• 1 small Red Onion, chopped
• 600 grams boneless skinless Chicken Breasts (about 4)
• 1/4 teaspoon fresh-ground Black Pepper
• 1 Tomato, seeded and chopped
• 1 Jalapeno pepper, seeds and ribs removed, minced (or any other Chili with medium heat)
• 1/2 cup chopped Cilantro/ Coriander leaves 
• 4 tablespoons Lime Juice (from about 2 limes)
• 1/4 teaspoon Cayenne Pepper / Red Chili Powder

Method :

 1) In a medium bowl, combine the Bulgur and the water. Cover and let sit for 20 minutes.

 2) In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderate heat.

 3) Add the corn and 1/4 teaspoon of the salt and cook, stirring occasionally, for 5 minutes.

 4) Add the onion and continue cooking for 5 minutes longer, stirring occasionally.

 5) Transfer to a large glass or stainless-steel bowl and let cool.

 6) Add 1 tablespoon of the oil to the frying pan and heat over moderate heat.

 7) Season the chicken with 1/4 teaspoon of the salt and the black pepper.

 8) Cook the breasts until browned and just done, about 5 minutes per side.

 9) Remove the chicken from the pan and let it rest for 5 minutes.

 10) Cut crosswise into 1/4-inch slices. Put into a salad bowl.

 11) Add the Bulgur, tomato, jalapeno, cilantro, 3 tablespoons of the lime juice, the cayenne, and 3/4 teaspoon of the salt to the bowl with the corn and onion. Toss.

 12)  In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and 1/4 teaspoon salt.

 13) Mound the salad onto plates. Top with the chicken and drizzle the chicken with the lime oil.

 14) This salad can be served both at room temperature or cold. It taste great both ways.