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How to make Poached chicken with watermelon, walnut and feta tabouli

Yield = 4
Prep time: 2:45
Cook time: 0:45
Total time: 3:30

Ingredients

  • 1L (4 cups) Massel chicken style liquid stock
  • 250ml (1 cup) water
  • 1.5kg whole chicken, rinsed, patted dry
  • 170g (1 cup) burghul (cracked wheat)
  • 100g (1 cup) walnuts, toasted
  • 700g watermelon, seedless, rind removed, cut into wedges
  • 1 red onion, finely chopped
  • 1/2 cup fresh mint, chopped
  • 1/2 cup fresh continental parsley, chopped
  • 1/3 cup fresh basil, chopped
  • 100g Persian feta, drained, crumbled
  • Fresh mint, to serve
  • Basil, to serve
  • Continental parsley leaves, extra, to serve

Dressing

  • 2 limes, rind finely grated
  • 80ml (1/3 cup) lime juice
  • 125ml (1/2 cup) extra virgin olive oil
  • 2 teaspoons honey

Method

  • Step 1 Place the stock and water in a saucepan that snugly fits the chicken. Bring to the boil over medium-high heat. Add the chicken, breast-side down, and return to the boil. Reduce heat to low. Simmer for 30 minutes. Remove from heat. Cover. Set aside for 2 hours to continue cooking. Transfer chicken to a plate. Discard skin and bones. Coarsely shred the meat. Transfer the stock to an airtight container. Freeze for another use.
  • Step 2 Cook the burghul in a large saucepan of boiling water for 15 minutes or until just tender. Drain and rinse under cold water. Drain well. Spread over a clean tea towel to dry.
  • Step 3 For the dressing, combine all ingredients in a small bowl. Season to taste.
  • Step 4 Finely chop two-thirds of the walnuts. Combine the burghul, chopped walnuts, watermelon, onion, mint, parsley, basil and one-third of the dressing in a bowl. Season. Toss gently to combine. Toss the chicken in half the remaining dressing. Season.
  • Step 5 Spread burghul mixture on a large platter. Top with the chicken, feta and remaining walnuts. Sprinkle with the extra herbs and drizzle with the remaining dressing.