How to make bulgur with chicken

Bulgur with chicken

the ingredients

• Half a kilo of boneless, skinless chicken breasts, cut into medium cubes.
• Two teaspoons of olive oil.
• Two medium carrots, cut into medium cubes.
• Two-thirds of a cup of finely chopped onions.
• Three tablespoons of chopped walnuts.
• Half a teaspoon of caraway seeds.
• A quarter of a teaspoon of cumin.
• A cup and a half of coarse bulgur.
• Two cups of chicken broth.
• Two tablespoons of raisins.
• A quarter of a teaspoon of salt.
• The price of a teaspoon of cinnamon.

How to prepare

• Heat the oil in a pot and stir-fry the chicken until it is browned, then take it out and leave it aside.
• Place the onions and carrots in the same pan, add the caraway, cumin, and walnuts, and stir for about four minutes until the onions turn golden.
• Add the bulgur and stir it with the onions, then add the broth and leave it over medium heat until it boils, then reduce the heat and add the salt, raisins, cinnamon, and chicken and stir, then cover the pot and leave it over low heat until the liquid is absorbed and cooked for twelve to fifteen minutes, then stir the bulgur and pour it into a dish. Serve it with salad and yogurt.

Bulgur with chicken and herbs

the ingredients

• Four boneless, skinless chicken breasts.
• A tablespoon of olive oil.
• A cup of onions cut into thin slices.
• A tablespoon of garlic cut into slices.
• Half a cup of coarse bulgur.
• Two teaspoons of chopped fresh oregano, or half a teaspoon of dried.
• Four cups of curly kale leaves, roughly chopped.
• Half a cup of roasted sweet red pepper slices.
• A cup of chicken broth.
• Half a teaspoon of black pepper.
• Half a cup of crumbled feta cheese.
• A tablespoon of chopped green dill.
• Three quarters of a teaspoon of salt.

How to prepare

• Preheat the oven to 200 degrees Celsius.
• Place the chicken in a deep dish and season it with half a spoonful of salt, a quarter spoonful of black pepper, and a teaspoon of oil and place it in a wide frying pan over medium heat until it is browned on both sides, about three minutes on each side, then take it out and set it aside.
• Put the remaining oil in the same pan, add the onions and garlic, and stir for about five minutes until the onions turn golden.
• Add the bulgur and oregano and stir for two minutes until the oregano smells fragrant, then add the kale leaves and red pepper and stir for two minutes until the kale leaves wilt.
• Add the broth, salt, and black pepper, stir, and leave the broth until it boils over medium heat, then remove the pan from the heat.
• Place the chicken on top of the bulgur and place the pan in the oven for twelve to fifteen minutes, then take the pan out of the oven, spread the cheese over the chicken, leave it for five minutes, and serve the dish.

Bulgur with chicken and vegetables

the ingredients

• Two cups of chicken broth.
• A cup of coarse bulgur.
• Half a teaspoon of dried dill.
• A quarter teaspoon of garlic salt.
• Two skinless, boneless chicken breasts cut into medium cubes.
• Two teaspoons of canola oil.
• Two medium carrots cut into thin rings.
• Two medium-sized zucchini, cut into thin rings.
• Medium onion cut into thin slices.
• Cooking spray.

How to prepare

• Place the broth in a suitable pot over medium heat until it boils, then add the bulgur, salt, and dill, then reduce the heat, cover the pot, and leave it for twenty to twenty-five minutes until it is cooked.
• Spray a wide frying pan with cooking spray, add the chicken, stir until browned, about four minutes, then remove it from the frying pan and set it aside.
• Heat the oil in the same pan, add the onions and carrots, and stir until the onion begins to change color and the carrots become a little soft, then add the zucchini and stir until it becomes soft, then add the chicken and stir well until all the ingredients are cooked.
• Add the chicken mixture to the bulgur, stir it well, then pour it into a serving dish, or you can pour the bulgur into the dish and place the chicken and vegetables on top of it and serve.