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We had a little bit more time on our hands this evening… so we made roasted chicken 🍗thighs with tabbouleh 🍅🥒 and a cauliflower and white cheddar soup 🥣 Ambitious? Yes! But you can easily adapt this into a regular weeknight meal by just doing one of the three dishes 👍🏽. The soup is done in the instant pot so it is pretty quick and easy! The chicken and tabbouleh is a little bit more time consuming… but so impressive looking and tasty 😋. Tabbouleh is a Mediterranean salad dish made with parsley, cucumber, tomatoes, and bulgur wheat. It’s the perfect fresh and light side dish!
Ingredients
For The Chicken
2 tbspns of olive oil
2 tspns of paprika
2 tspns of cumin
2 tspns of ground fennel
4 bone in skin on chicken thighs
1 cup cherry tomatoes
2 crushed garlic cloves
1/2 white wine
For The Tabbouleh
1 cup bulgur wheat
2 cups water
1 shallot
2 sprigs of thyme
1 tpsn of salt
1 tbspn of chopped cilantro
1 tbspn of chopped parsley
2 tbspns of chopped scallions
1 and 1/2 tbspns of fresh lime juice
1/2 cup diced tomatoes
1/2 cup of diced cucumber
1/2 tspn of minced garlic
3 tbspns of olive oil
For The Soup
1/4 cup of butter
6 cups of cauliflower florets
1 tspn of salt
1/2 tspn of ground ginger
1/4 tspn of baking soda
3 cups of vegetable broth
1/2 cup of sharp white cheddar (shredded)
1/4 cup of heavy cream
Instructions
Roasted Chicken Thighs with Tabbouleh
1. Preheat oven to 425 degrees Fahrenheit. Place olive oil in cast iron skillet and warm over medium heat. Sprinkle salt, pepper, paprika, cumin, and fennel on the chicken thighs. When the oil starts to smoke, place the thighs skin side down in the pan and sear until brown.
2. Turn the thighs over and place the pan in the oven. Cook till the internal temperature reaches 165 degrees - approximately 16 minutes. Halfway through the cooking time, add the tomatoes, garlic, and shallot to the pan.
3. When the chicken is fully cooked, remove it from the oven and transfer it to a plate. Leave the vegetables in the pan, add the white wine, and place over high heat. Cook for 1 minute, while shaking the pan. Transfer the contents of the pan to the blender, puree until smooth, and season to taste. Set aside.
4. Prepare the tabbouleh. Place the bulgur, water, shallot, thyme, and salt in a saucepan and bring to a boil. Remove from heat, cover the pan, and let sit until bulgur has absorbed the liquid. Fluff with a fork, remove the shallot and thyme, and add the remaining ingredients. Stir to combine and season with salt and pepper.
5. To serve, place some of the tabbouleh on each plate. Top with a chicken thigh and spoon some of the pureed sauce over it!
Cauliflower and White Cheddar Soup
1. Set instant pot for saute and melt butter in the cooker. Add the cauliflower and stir well until all florets are covered in butter. Stir in salt, dried ginger, and baking soda. Turn off the saute function and pour in broth. Stir well. Lock lid on your pot.
2. Set instant pot to soup function and set time for 12 minutes.
3. Use the quick release method to bring the pot's pressure back to normal. Unlatch the lid and open the pot. Use an immersion blender to puree the soup in the pot.
4. Saute the soup for another 5 minutes and add in the cheese and cream. Set aside another few minutes to blend the flavors.
5. Garnish with bacon and green onions.
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