Chicken Wrapped in Bacon and Sage leaves
Originating in southern Brazil, churrasco is a means of cooking just about any meat on a long swordlike skewer placed above an open pit or simple grill. We chose to season the churrasco meat using chimichurri.
Chicken breast can have a tendency to dry out on a skewer so wrapping in bacon retains all of the juicy goodness. Marinating in red wine and herbs adds another level to this little parcel of flavour.
Ingredients
500g/1lb 2oz chicken breast, cut into 4cm (1½in)cubes
Smoked streaky bacon
125ml/½ cup red wine
50ml/3 tbsp lemon juice
50ml/3 tbsp extra virgin olive oil
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
¼ tsp cumin
Fresh sage leaves
1 tbsp sea salt
Cracked black pepper
1 cup fresh flat-leaf parsley, finely chopped
4 cloves garlic, minced
60ml/¼ cup red wine vinegar
125ml/½ cup extra virgin olive oil
1 tsp dried oregano
1 fresh red chilli finely chopped
Salt and black pepper to taste
1 cup bulgur wheat
475ml/2 cups boiling water
1 large bunch fresh parsley, finely chopped
½ cup fresh mint leaves, finely chopped
2 medium tomatoes, diced
1 cucumber, diced
1 red onion, finely chopped
Juice of 2-3 lemons (adjust to taste)
60ml/¼ cup extra virgin olive oil
Salt and black pepper to taste
Method
CHICKEN
1. Create a marinade for the chicken by mixing the wine, oil, lemon juice, rosemary, salt, cumin and thyme. Marinate for at least 2 hours, no longer than overnight.
2. Take each cube sprinkle with a little black pepper, place a sage leaf on top of each cube and wrap each cube neatly in a rasher of the bacon. Skewer each cube, making sure they are very slightly apart to cook evenly, and grill until bacon is crispy and charred. Check the internal temperature with a thermometer to 75°C/167°F for safely cooked chicken.
CHIMICHURRI
1. In a medium bowl, combine the finely chopped parsley and minced garlic, add the red wine vinegar, and mix well. Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify the sauce. Stir in the dried oregano and red chilli. Season with salt and black pepper.
2. Let the chimichurri sit for at least 30 minutes to allow the flavours to meld. Serve as a condiment for your grilled meats, roasted vegetables, or crusty bread.
TABBOULEH
1. Place the bulgur wheat in a saucepan. Pour the boiling water over the bulgur, cover with lid and simmer on low heat for 20 minutes or until the bulgur is tender and has absorbed the water. Fluff the bulgur with a fork and let it cool completely.
2. In a large mixing bowl, combine the cooled bulgur, chopped parsley, mint leaves, diced tomatoes, cucumber, and red onion. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour the dressing over the salad and toss everything together until well combined. Taste and adjust the seasoning if needed. Refrigerate the tabbouleh for at least 30 minutes to allow the flavours to meld.
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Method
CHICKEN
1. Create a marinade for the chicken by mixing the wine, oil, lemon juice, rosemary, salt, cumin and thyme. Marinate for at least 2 hours, no longer than overnight.
2. Take each cube sprinkle with a little black pepper, place a sage leaf on top of each cube and wrap each cube neatly in a rasher of the bacon. Skewer each cube, making sure they are very slightly apart to cook evenly, and grill until bacon is crispy and charred. Check the internal temperature with a thermometer to 75°C/167°F for safely cooked chicken.
CHIMICHURRI
1. In a medium bowl, combine the finely chopped parsley and minced garlic, add the red wine vinegar, and mix well. Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify the sauce. Stir in the dried oregano and red chilli. Season with salt and black pepper.
2. Let the chimichurri sit for at least 30 minutes to allow the flavours to meld. Serve as a condiment for your grilled meats, roasted vegetables, or crusty bread.
TABBOULEH
1. Place the bulgur wheat in a saucepan. Pour the boiling water over the bulgur, cover with lid and simmer on low heat for 20 minutes or until the bulgur is tender and has absorbed the water. Fluff the bulgur with a fork and let it cool completely.
2. In a large mixing bowl, combine the cooled bulgur, chopped parsley, mint leaves, diced tomatoes, cucumber, and red onion. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour the dressing over the salad and toss everything together until well combined. Taste and adjust the seasoning if needed. Refrigerate the tabbouleh for at least 30 minutes to allow the flavours to meld.
