French · Salad

French Chicken Thigh Tabbouleh

A classic take on Chicken Thigh Tabbouleh, built on cream and nutmeg and finished the way we like it. Ready in about 48 min and easily enough for 6 people.

4.4 from 721 cooks

Prep30 min

Cook18 min

Serves6

LevelMedium

Members' recipe

Ingredients

6 piecesboneless chicken thighs
1 cupstock
4 clovesgarlic
to tastesea salt
1 tspcreme fraiche

Method

Prep everything first: chop the aromatics, measure the cream and nutmeg elements, and pat the chicken thigh 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.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

French

Pork Tart in cream and nutmeg

Weeknight-friendly Pork Tart with the cream and nutmeg we come back to again and again. Big...

45 min · Easy

French

Dijon and tarragon Chickpea Cake

Our tested Stir-Fried Chickpea Cake: elegant, generous, and balanced with dijon and tarragon....

40 min · Easy

French Members

French

Tofu Medley in cream and nutmeg

Our tested Crispy Tofu Medley: provencal, generous, and balanced with cream and nutmeg. Serves...

30 min · Easy

French

White wine and shallot Prawn Gratin

The kind of French plate you make on repeat. white wine and shallot, a proper crisp, and a...

30 min · Medium