Bulgur And Chicken

Hello, Chefs! 😋

It's been more than two months since my last recipe, and this one has been waiting on a disc somewhere, so it's high time I posted it. Summer is here, so we'll be spending more time outside. Food preparation is quicker, and this recipe is just that.

I believe you have heard of Bulgur, a whole wheat grain that is steamed, dried, and crushed. It's used in Mediterranean, Balkan, and Middle Eastern cuisine, in salads, stews, or as a side dish. It is quickly cooked, nutritious, and rich in fiber. More details about Bulgur here, or ask an AI, they know everything...

We often prepare it as a side dish, replacing rice or couscous. It can also be a stand-alone dish without meat.

I am going to make Bulgur with the vegetables I have in the fridge and bake some chicken thighs in the Air Fryer to go with it. It could also be meatless, but my sons, the younger members of the family, are 100% carnivores.

The basic ingredient is Bulgur; everything else, from the vegetables to the spices, is a matter of the cook's imagination.

I used the following for four people:

400 grams of bulgur
one yellow pepper
one medium tomato
two baby onions
one small red onion
two carrots
and spices: cayenne pepper, white pepper, black pepper, minced garlic, salt

😋

First, I rinsed the bulgur with cold water.

Then I put it to cook in a pot of salted boiling water, 1 litre of water, a little more than double the bulgur, for 5-6 minutes. You will know it is cooked after it has absorbed all the water.

While the bulgur was cooking, I marinated the chicken thighs with spices and mustard.

And put them in a fryer on hot air. Although we bought the air fryer for potato fries, it turned out to be best for frying some chicken wings or thighs.
20-25 minutes, depending on the temperature setting, 180-200 degrees Celsius.

I then cut all the vegetables into small pieces.

😋 📷 😋

The bulgur is cooked and resting, the meat is roasting, and I have the vegetables ready for a quick roast.

I pour a tablespoon of olive oil into the pan, and when it is hot enough, I add the onion and carrot.

Then I add a teaspoon each of cayenne and white pepper, salt, and black pepper as needed. I roast for about a minute and stir.

I continue with the tomatoes and peppers, stirring, as everything is on high heat.

After a minute of roasting, I add the baby onion pieces.

Vegetables must remain crisp, not caramelize or fall apart, as this would compromise their texture.
Next, I turned off the heat and let the mixture cool for about a minute or two before stirring it into the bulgur. If necessary or desired, add a tablespoon of olive oil, salt, and pepper.