Chicken an bulgur


This is another delicious recipe from Hadia's Lebanese Cuisine. It's an easy, comforting, and super tasty bulgur and chicken recipe. I took her advice and cooked the chicken and broth the night before. Then when it was time for dinner the next day I started with cooking the second onion.

1 whole chicken
10 c. water
2 medium onions, 1 chopped
1 cinnamon stick
1/8th tsp. ground cardamom
2 bay leaves
1/4 tsp. black peppercorns
4 chicken bouillon cubes
1/2 c.spaghetti noodles, broken in to small pieces
1 3/4 c. coarse bulgur
2 Tbsp. olive oil
2 Tbsp. butter

In a large pan combine the whole chicken, water, 1 of the onions cut in half, the cinnamon stick, cardamom, bay leaves, peppercorns, and bouillon cubes. Simmer for 90 minutes or until the chicken removed easily from the bone. 

Remove the chicken from the liquid and allow to cool slightly, until cool enough to handle. Remove all the meat and return the bones to the chicken liquid. Simmer the liquid until it is reduced to four cups. Drain liquid once through a strainer and then again through a fine mesh strainer. 

Heat the olive oil and butter in a medium large skillet. Add the other onion, the chopped one and saute until it is completely translucent. Add the pasta and cook, stirring constantly, until the pasta is browned. Watch it carefully, it will burn quickly. Once it is browned add the bulgur and cook for another few seconds to coat the bulgar. 

Stir in the reduced chicken stock and bring to a boil. Cover and reduce the heat to low. Simmer for 10 minutes. Add the chicken to the pan, replace the lid, and cook over low an additional 10 minutes. 

Remove from the heat, fluff the bulgur, and serve with a chopped salad.

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