John Myers
Bulgur Spiced with Roast Chicken
The perfect bulgur spiced with roast chicken recipe with a picture and simple step-by-step instructions.
- 100 g Bulgur
- 6 Pc. Chicken legs
- 1 Pc. Potato
- 2 Pc. Jalapeño
- 1 Pc. Celery with leaves
- 1 Pc. Onion
- 1 Pc. Red peppers
- 1 Pc. Medium sized carrot
- 4 Pc. Spring onion rod
- 1 Pc. Clove of garlic
- 20 g Butter
- 2 tsp Salt
- 1 tsp Black pepper from the mill
Bulgur whole grain, not chopped !!!!
- Wash, clean and cut the vegetables into small cubes. Chop the garlic. Wash the Bugur and put it on a sieve. Wash the chicken drumsticks and cut the joints with a knife.
- Season the chicken legs with salt and pepper and place in a casserole with half a cup of water. Put in the oven preheated to 200 ° degrees. Leave in the oven for about 20 minutes. (do not burn) Take out after the clubs and put them in a cold place.
- Now put the cut vegetables in the casserole and sauté them over low heat. Add the bulgur (wheat), stir briefly and pour on 200 ml of boiling water or broth. Stir the whole thing and let it simmer with the lid on for 20-25 minutes.
- In the meantime, boning the legs. This should be done carefully with the knife so that it doesn’t look so torn. Now cut the meat into slices and fry in the butter until crispy.
- The bulgur should now be ready, we put the seared meat in this pot, we extinguish the pan with a little water and add it there. Season again, stir … Done.
- Bulgur is almost a national dish in many countries, but nowhere else have I found it as good as in Texas. “very hot” It also tastes much better than it looks here ……….. Bon appetit
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