Up To One Week Ahead
Two Days Ahead
One Day Ahead
Day of The Dinner
Heat the butter in a saucepan until melted. Stir in the onion and bulgur. Cook for 3 to 5 minutes or until the onion is tender and the bulgur is toasted. Stir in 2 cups of the broth and 1 cup of the hot water gradually. Simmer, covered, over low heat for 12 to 15 minutes or until the liquid is absorbed.
Bring the remaining 2 cups chicken broth and remaining 1 cup hot water to a boil in a saucepan. Stir in the couscous. Remove from heat. Let stand, covered, for 5 minutes. Stir in the olive oil, pepper, cumin, cinnamon and parsley; fluff with a fork.
Combine the bulgur and couscous in a serving bowl and mix well. Adjust the seasonings. Serve warm.
For the dressing, combine the rice wine vinegar, sesame oil, lime juice, garlic and gingerroot in a jar with a tightfitting lid and shake to mix well.
For the salad, rinse the chicken and pat dry. Arrange in a shallow dish. Pour 1/2 of the dressing over the chicken, turning to coat; reserve the remaining dressing. Marinate in the refrigerator for 4 to 8 hours, turning occasionally. Preheat the grill. Drain the chicken, discarding the marinade.
Grill the chicken over hot coals until the internal temperature reaches 165 degrees on a meat thermometer or until the juices run clear. Cut the chicken into matchstick pieces.
Combine the chicken, papayas, cucumbers and tomatoes in a salad bowl and mix well. Drizzle with the remaining dressing, tossing to coat.
Arrange the mixed greens on a serving platter. Top with the chicken mixture; sprinkle with the scallions. Garnish with the cilantro. Chill, covered, until serving time.
Toss together romaine, Bibb lettuce, arugula and red leaf lettuce for a colorful mixed green salad.
Provided by Aramark from:
Entertaining with The Home-Field Advantage
Designed and Produced by Favorite Recipes Press
Food Photography by Mike Rutherford
Reprinted with permission.
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
Anatolia: Turkish Recipes
The Beer Bible
Beetlebung Farm Cookbook
Bird in Hand (Chicken)
Bob's Joke Burgers
Dinner at Home
Fast Food (Andrew Weil)
Food 52 Genius
The Food Lab
Heritage Southern Recipes
Jemima Code African Recipes
Near & Far World Recipes
NOPI Restaurant Cookbook
Oxford Companion to Wine
Phoenix Claws: Chinese
The Third Plate
V Is for Vegetables
What Katie Ate
The Whole 30
Whole Food Kitchen
Zahav Israeli Cooking
Copyright © 1994-2016,