Chicken & Chickpeas Bulgur Pilaf
This Lebanese Chicken & Chickpea Bulgur Pilaf is like a warm hug from the Mediterranean sun. Imagine fluffy bulgur wheat, each grain seasoned with a secret blend of spices. Tender chicken and nutty chickpeas snuggle in, creating a tapestry of textures and flavors. And this one-pan wonder is easy to make, perfect for busy weekdays or cozy weekends.
I adapted my recipe to make it simpler and quicker than the traditional one. It will be just as mouth-watering, but you will not need to worry about cooking the ingredients separately. A true one-pot wonder!
Ingredients
Time
- Total:
- 50m
- Prep:
- 10m
- Cook:
- 40m
- Canned chickpeas, 1 can
- Coarse bulgur wheat, 1 cup (200g)
- Chicken (dark meat), 0.66 lbs (300g)
- Lebanese 7 spices (see tips), 0.5 tbsp
- White onion, 1 large
- Extra Virgin Olive Oil, 1 tbsp
- Butter (or Extra Virgin Olive Oil), 1 tbsp
- Salt, to taste
Notes
You must use chicken legs (dark meat) for best results to get a mouth-wateringly tender dish.
Nutrition Facts
| Total Fat 22g | 34% |
| Saturated 6g | 30% |
| Omega-3 0.3g | 23% |
| Cholesterol 125g | 42% |
| Total Carbohydrates 100g | 33% |
| Dietary Fibers 21.5g | 77% |
| Sugars 8.5g | 9% |
| Protein 52g | 113% |
| Iron 5.5mg | 37% |
| Potassium 1000mg | 29% |
| Vitamin C 10mg | 13% |
| Sodium 490mg | 21% |
Instructions
Step 1
Chop the onion finely and dice the dark chicken meat in medium-sized chunks. Get rid of the skin but don't remove the fat from the chicken.
Start boiling 2-3 cups of water, you'll need this later (better to have a bit more than less).
Step 2
Add 1 tbsp of extra virgin olive oil and half the onions to a big skillet or deep pot.
Set to a medium heat and wait for the onions to start sizzling.
Let the onions sizzle for around 30 seconds and tip in the 7 spices immediately followed by the diced chicken.
Let the chicken brown and sizzle for a further 5 minutes, stirring regularly.
Now add 1 glass of water and let the cook for 10 minutes. You want this liquid to form a bit of a juice, so keep the temperature under control.
Step 3
Next, move the chicken to one side of the pan and let the juices flow to the opposite side of the pan.
Add the bulgur over the juices and let it crisp for around 5 minutes, stirring it to let it soak in the juices evenly. You can mix it back with the chicken if you don't have enough space in the pan for this step.
Step 4
Once the bulgur is sizzling, add the chickpeas and the remaining half of the onions and flatten all the ingredients down.
Now pour in enough water to cover all the ingredients by about two fingers.
Add salt according to preference.
Keep simmering at low heat until the water has reduced and is almost gone. It should take around 10-20 minutes, but keep an eye on it as it varies with brands and grain size. Do not let it go past the point where there's no more liquid or the bulgur will stuck to the pan and burn.
Step 5
Finally, add the butter (or the extra virgin olive oil if dairy intolerant) and crank up the heat to a max.
You want to rapidly stir in the added fat and to evenly coat the bulgur grains.
Bring it to a sizzle for around 30 seconds and quickly remove from the pan.
Serve in bowls and optionally top with fresh herbs, like coriander or parsley.
Tips
You can either buy Lebanese 7 spices or make it yourself mixing the following spices in equal measure: allspice, coriander, cinnamon, pepper, cloves, cumin, and nutmeg.