Chicken & Chickpeas Bulgur Pilaf

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!

For more similar Lebanese chicken recipes, have a look at my Riz a Djej or Lebanese Chicken Freekeh.

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.

FAQ

What is bulgur wheat?

Bulgur is a whole wheat product that's been parboiled, dried, and cracked. It cooks faster than brown rice and has a slightly nutty flavor.

Can I substitute bulgur with another grain?

Yes, you can substitute bulgur with other grains like quinoa, brown rice, or barley. However, the cooking time and texture might differ slightly.

Do I need to soak the bulgur wheat?

No, soaking is not typically required for bulgur wheat used in pilaf recipes.

What kind of chicken can I use?

You can use boneless, skinless chicken breasts or thighs. I prefer using thighs because they are juicier and more flavourful.

Can I use canned chickpeas?

Yes, using drained and rinsed canned chickpeas is a convenient option and will take less time than having to soak dry chickpeas overnight.

What kind of broth can I use?

When it comes to cooking the pilaf, you can either use water or broth.

Chicken broth is the traditional choice, but vegetable broth can also be used.

How long does the pilaf take to cook?

Cooking time can vary depending on the type of grain used. With bulgur, it typically takes around 20-30 minutes overall for the pilaf to be cooked through.

What spices are typically used in Lebanese Pilaf?

Common spices in Lebanese cuisine include cinnamon, cumin, allspice, and black pepper. I often use the 7-Spice mix which contains all the common spices in one convenient package.

What can I serve with the pilaf?

This dish is a complete meal in itself, but you can serve it with additional sides like a simple salad, roasted vegetables, or yogurt sauce.

Can I make Lebanese Pilaf ahead of time?

Yes, the pilaf can be made ahead of time and reheated before serving. However, the texture of the bulgur might soften slightly upon reheating.