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American Comfort · Salad

Steamed Chicken Breast Tabbouleh

Our tested Steamed Chicken Breast Tabbouleh: skillet, generous, and balanced with brown sugar and bourbon. Serves 6 people with plenty to go around.

4.7 from 2,573 cooks
Prep20 min
Cook25 min
Serves6
LevelEasy
Free to cook
Steamed Chicken Breast Tabbouleh
Method

How to cook it

Prep everything first: chop the aromatics, measure the brown sugar and bourbon elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the brown sugar and the rest of the brown sugar and bourbon flavours, letting them cook out for a minute until fragrant.

Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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