Bulgur with Chickpeas and Chicken – Recipe & Cooking Instructions

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Bulgur with Chickpeas and Chicken – Recipe & Cooking Instructions

Bulgur with chickpeas and chicken is one of the finest and most famous main dishes, especially in Lebanese cuisine. This dish is known for its nutritional benefits, thanks to the combination of chicken, a source of lean protein, and bulgur, which is rich in essential nutrients that are beneficial to the body.

Ingredients

Bulgur with Chickpeas and Chicken

 

  • 3 kg of chicken meat
  • A handful of bay leaves
  • 4 pods of cardamom
  • 1/2 cup of olive oil (or about 8 tablespoons of ghee)
  • 3 tablespoons of finely ground black pepper
  • 500 g of chickpeas
  • 1 kg of coarse bulgur
  • 1 1/2 cups of peeled almonds
  • 1 cup of pine nuts

Preparation Method

  1. Preparing the Chicken and Chickpeas:

    • Wash the chicken thoroughly with cold water and salt. Set aside in a strainer for a while.
    • Clean the chickpeas carefully, making sure to remove any dirt, stones, or damaged beans.
    • Place the clean chickpeas in a deep pot, rinse them well with cold water, and drain them. Add the chicken to the pot and cover with cold water, ensuring the water level is higher than the chicken and chickpeas.
    • Add 2 tablespoons of salt, bay leaves, and cardamom. Place the pot over medium heat and bring to a boil.
    • Skim off any foam or fat that rises to the surface. Let it simmer for about 1 hour, then remove the chicken from the pot. Continue boiling the chickpeas until they are tender.
    • Once cooked, remove the pot from the heat and cover it. Set aside for later use.

  2. Preparing the Bulgur:

    • Rinse the bulgur thoroughly to remove any impurities.
    • In a separate pot, melt the ghee over low heat. Add the rinsed bulgur and 2 tablespoons of salt, stirring to coat the grains well until they turn a light brown color.
    • Add the cooked chickpeas to the bulgur and stir gently. Then, pour in enough warm chicken and chickpea broth to cover the bulgur. The broth should be in a higher proportion than the bulgur mixture for it to cook evenly.
    • Bring to a boil over medium heat, then reduce the heat and simmer. Add 3 tablespoons of black pepper and stir occasionally. Cover the pot and let it cook for about 30 minutes until the bulgur is fully cooked.

  3. Frying the Chicken and Nuts:

    • In a separate pan, melt 2 tablespoons of ghee over low heat. Add the peeled almonds and pine nuts, stirring to fry them until golden brown.
    • Add the cooked chicken pieces to the pan and fry until they are nicely browned.

  4. Assembling the Dish:

    • Once the bulgur is cooked, transfer it to a serving plate and spread it evenly across the surface.
    • Top with the browned chicken pieces and garnish with the crispy almonds and pine nuts. Sprinkle a small amount of black pepper on top for extra flavor.

  5. Serving:

    • Serve the bulgur with chickpeas and chicken hot, alongside any salad of your choice.

Enjoy this delicious and nutritious Lebanese dish!

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