Burghul bl jaj (Chicken Bulgur Pilaf)

Bulgur is a staple diet in Syria, Middle East and the Mediteeranean, it is also common in India,.It is made from whole grains that have been steamed, hulled, dried, crushed and sorted by size. Bulgur can be stored for several months without spoiling.

Bulgur is packed with fiber and is low in calories.

burghul bl jaj, a traditional Syrian dish of fragrant chicken and bulgur wheat, is the perfect dish as it has protein, veg, filling and nourishing grains and fragrant spices. This makes a comforting lunch or dinner that the whole family can enjoy!!

 

Ingredients

2 tbsp olive oil

3 cardamom pods

3 cloves

1 cinnamon stick

1 tbsp of cumin seeds

1 tsp of mixed spices

 

1⁄2 tsp of black pepper

1 cooking onion, roughly chopped

200g of chopped tomatoes

1 tsp salt

200g bulgur wheat

4 pieces of chicken thighs

1 tbsp of white vinegar

1 tbsp of rock salt

2 tbsp of raisins

A small handful of parsley (optional)

Pomegranate seeds (optional)

 

Directions

Wash the chicken thighs with cold water, then again with vinegar and sprinkle with rock salt. Drain and set aside.

Fry the cumin seeds in olive oil in a pan, once it starts to sizzle, add the cardamom, cinnamon and cloves. Stir for a minute, add the onion, and then stir until golden.

Add the chopped tomatoes to the pan along with the rest of the spices. Then put the lid on and let it boil on a low heat for 15 minutes.

Add the chicken to the pan and let it all cook together for 35 minutes stirring every once in a while, and using a fork to check if the chicken is cooked.

Take the chicken out and add the bulgur wheat to the pan. The mixture should just cover the bulgur wheat, if it doesn’t, add boiling water until the bulgur is covered.

Let it all cook on a low heat for 15-20 minutes.

While cooking, add the chicken to a non-stick tray. Then put in a preheated oven (180C), with the chicken skin facing up, until the skin is golden.

On a serving plate add the bulgur wheat, top it with the chicken, pomegranate seeds and parsley.

 

Lara Khouli

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