Bulgur with Chicken, Tomatoes and Chickpeas

Bulgur with Chicken, Tomatoes and Chickpeas

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Are you tired of the same old, same old taco, spaghetti, stir fry rotation? How about introducing a classic Lebanese dish to the mix? A one pot masterpiece with ingredients that you probably have at home but never thought of combining, my kids shovel this up like its ice cream. Okay maybe it’s not as amazing as ice cream… I mean what is but Bulgur with Chicken, Tomatoes and Chickpeas is so flavor it’ll make even the most picky eaters ask for seconds.

You can pick up Bulgur at many stores in Shanghai. Check out CityShop, Hunter Gatherer or Sprout Lifestyle. Conversely you can go online to Epermarket which also sells different textures of Bulgur. 

The dish can be made in one pot but if you’re trying to save time just sauté them in a separate pan and add onions and oil residue to pot as directed in the recipe. 

In the USA I would serve it with sweet Vidali onions but I haven’t found it here yet. Pita bread and a fresh salad are a delicious compliment to this dish.

Bulgur with Chicken, Tomatoes and Chickpeas

Ingredients:

  • 1 Onion, medium, chopped
  • 2 T (30ml) Sunflower or Vegetable Oil
  • 3 medium-sized Chicken Breasts or 6 Chicken Drumsticks
  • 1 Bay Leaf
  • 1 Cinnamon Stick
  •  1/2 Onion, wedges
  • 4 cups (1L) Water
  • 2 cups (450g) Coarse Bulgur
  • 4 Tomatoes, large, chopped
  • 1/2 t (2.5g) Ground Cinnamon
  • 15 oz (420g) Can Chickpeas

Directions:

  1. In large 4qt pot heat 2T (30ml) of sunflower oil. Sauté onions until caramelized. Remove from pan and set aside.
  2. In the same pot, boil chicken with water, onion wedges, bay leaf and cinnamon stick. Season with salt. Simmer until chicken is cooked through, 15-20 minutes.
  3. Remove chicken from liquid. Reserve chicken and stock. Discard onion wedges, bay leaf and cinnamon stick. Shred chicken.
  4. Return broth to pot. Add shredded chicken, diced tomatoes, ground cinnamon and caramelized onions. Bring to boil over high heat.
  5. Stir in bulgur and return to boil. Reduce heat to low and simmer 15 minutes, covered. Add the garbanzo beans and continue to cook for 20 minutes longer, uncovered or until the bulgur is tender and water is NEARLY evaporated. You may need to add more water during the cooking process if the bulgur is not tender so keep a careful eye on it.

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