Roasted Lemon Chicken & Burghul Yoghurt Soup with Chilli Oil (Slow Cooker)

Preheat the oven to 180°C (350°F).

Cover the chicken breast with the olive oil and rub in the dried mint. Cover with the lemon slices. Place on a roasting tray lined with baking paper and roast for 20 minutes, or until cooked. You can check by inserting a skewer into the thickest part of the breast to make sure the liquid runs clear.

Using a few forks, shred the meat, skin and lemon into a bowl. Pop in the fridge while you cook the grains.

To prepare the grains, set your slow cooker to the sauté function. Add the olive oil and, once hot, add the burghul and lemon zest and cook, stirring regularly, until the burghul begins to colour and has a nutty aroma.

Add just enough chicken stock to cover the grains, then set the heat to low and cook for 45 minutes. You don’t want the grains to turn into a gloopy mess, so be sparing with your stock – it should only just cover the burghul.

Add the burghul to the bowl of shredded chicken, along with the cooked rice, crushed garlic and chopped parsley, and stir to combine. Season generously.

To finish the soup, return the bowl of the slow cooker to the unit, add the stock and Greek yoghurt and turn the heat to low. The key here is warming it through gently so the yoghurt doesn’t curdle. If it has a warming function, you could just set it to this and warm it nice and slowly.

Cook for about 15 minutes, then add the egg and sift over the cornflour, stirring continuously until fully incorporated. Once it looks as though it has thickened slightly, it is ready to go. Stir through the dried mint and season generously with salt and pepper.

To serve, combine the chilli sauce and olive oil in a bowl and mix well. Divide the chicken and burghul mixture between bowls. Carefully ladle the soup over the top and spoon over some of the chilli oil. Add the strips of lemon zest and serve immediately.