Chicken Bulgur Pilaf
Ingredients
- 4 pcChicken leg (whole)
- 300 gBulgur wheat (raw)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 2 pcRound tomato (finely diced)
- 3 tbspExtra virgin olive oil
- 1 tspCumin ground
- 0.5 tspCinnamon ground
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 600 mlMineral water
- 1 tbspTomato paste
Method
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.
- 1
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
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
Pour in the bulgur and spices. Stir vigorously to coat every grain with fat. Add the diced tomatoes and tomato paste.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat covered with a splash of water.
