Bulgar Crusted Chicken With Tropical Slaw And Yogurt Dip - cooking recipe

Ingredients

7 tbsp olive oil
1 1/2 cups bulgur
3/4 cup vegetable stock
1 pinch ground cloves
1/2 cup cashew nuts
1 None small red cabbage, trimmed, finely sliced
1 pinch cumin
3 tbsp vinegar
4 None green onions, trimmed and finely chopped
1 None papaya, peeled, deseeded and diced
3/4 cup plain yogurt
1 None garlic clove, peeled and finely chopped
4 sprigs mint, finely chopped
1 None egg, beaten
2 tbsp plain flour
4 None chicken breast, about 5 oz each

Preparation

Heat 2 tbsp oil in a saucepan and saute the bulgur for 3 mins. Pour in stock, season with ground cloves, bring to a boil, cover and simmer for 15 mins. Transfer to a shallow dish and let cool. Meanwhile, toast cashews in a pan for 4 mins, until golden and fragrant.
To make the slaw, put cabbage in a bowl and season with salt, sugar, pepper and cumin, then toss with the vinegar and 1 tbsp oil. Add green onions, papaya and cashews and toss to combine.
To make the yogurt dip, place yogurt in a bowl and season with salt, pepper and garlic. Garnish with mint. Put egg and flour in separate shallow dishes. Dredge chicken breast one after the other in flour, egg and the cooled bulgur wheat.
Heat 4 tbsp oil in a large frying pan and cook the chicken for 5-6 mins on each side. Cut chicken into slices and serve with the salad and yogurt.