Chicken Bulgur Pilaf

Golden, crispy-skinned chicken thighs resting on a bed of bulgur plumped with cooking juices. Warm scents of cinnamon and cumin fill the air as soon as the lid is lifted.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 786
• Protein: 43 g
• Carbs: 57 g
• Fat: 45 g

Ingredients

• 4 piece Chicken leg ( whole )
• 300 g Bulgur wheat ( raw )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( finely diced )
• 3 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 0.5 tsp Cinnamon ground
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 600 ml Mineral water
• 1 tbsp Tomato paste

Instructions

1. Sear the chicken

   In a hot pot with olive oil, sear the chicken thighs skin-side down first. The skin should turn brown and crispy. Flip to sear the meat, then set aside.

2. Sauté the base

   In the remaining fat, add the onion and garlic. Sauté until translucent and just starting to turn golden. Scrape the browned bits from the bottom of the pot.

3. Toast the bulgur

   Pour in the bulgur and spices. Stir vigorously to coat every grain with fat. Add the diced tomatoes and tomato paste.

4. Liquid and simmering

   Pour in the water (or stock). Place the chicken back on top. Cover tightly. Cook over low heat until the bulgur has absorbed all the liquid. The grains should be tender but still have a slight bite.

Chef's tips

• Do not stir the bulgur during the final cooking to keep the grains separate.
• Let it rest for 5 minutes off the heat before serving; the steam will finish softening the grains.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat covered with a splash of water.