Sweet Chicken with Bulgur Wheat
Sweet Chicken with Bulgur Wheat

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sweet chicken with bulgur wheat. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Sweet Chicken with Bulgur Wheat is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Sweet Chicken with Bulgur Wheat is something that I’ve loved my whole life. They are nice and they look fantastic.

Directions In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Tip in the pine nuts and continue cooking for another few mins until toasted. Tip in the apricots, bulgur and stock, then season and cover.

To begin with this recipe, we have to first prepare a few ingredients. You can have sweet chicken with bulgur wheat using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Sweet Chicken with Bulgur Wheat:
  1. Make ready 2 red onions
  2. Get 2 red peppers (or yellow/orange)
  3. Prepare 2 spring onions
  4. Get 4 garlic gloves
  5. Make ready 20 g cornflour
  6. Prepare 600 g diced chicken breast
  7. Take 5 tbsp kicap manis (or ketjap manis)
  8. Prepare 4 tbsp rice vinegar

Stir in bulgur, dill weed and garlic salt. Transfer to a roasting tin, drizzle with the olive oil, scatter with the thyme and season. Meanwhile, place the bulgur wheat in a bowl and cover with the hot stock. There are no shortage of ancient grains to add to your pantry, but if you haven't tried bulgur wheat, now's the time.

Instructions to make Sweet Chicken with Bulgur Wheat:
  1. The ingredients
  2. Thinly slice the red onion and the pepper (remove the core and seeds). Trim the spring onion and slice. Use a garlic press for the garlic.
  3. Put the cornflour in a bowl and season with salt and pepper. Add the chicken pieces and coat completely in the cornflour.
  4. Prepare the bulgur wheat - (see recipe)
  5. Add some oil to a frying pan, when hot, add the pepper. Season with salt and pepper and fry until soft (Around 5 min), stirring occasionally. Add the red onion with a drizzle of oil. After the onion has softened, add the garlic, cook for a minute then move the mixture to a bowl.
  6. Cook the chicken in a frying pan with a drizzle of oil, turning frequently until golden each side.
  7. In a bowl, mix 150ml of water, kicap manis and rice vinegar.
  8. Once the chicken is ready, add the vegetables back and stir for a minute. Pour the sauce and simmer, stirring occasionally the mixture has reduced. Add salt and pepper to taste.
  9. Serve the bulgur wheat with the chicken adding the sliced spring onion on the top.

Bulgur is a high-fiber, quick-cooking grain hailing from Middle Eastern cuisine that has serious versatility in the kitchen. You can toss it in a salad, serve it under fish, and even mix it into meatballs. The bulgur wheat should have absorbed the chicken stock and expanded. Remove the lid and 'rough up' the bulgur wheat with a fork. Serve with crumbled feta and fresh parsley and mint (if using) sprinkled on top.

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