John Myers
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Bulgur with Chicken and Hot Red Lentils
The perfect bulgur with chicken and hot red lentils recipe with a picture and simple step-by-step instructions.
For the chicken
- 1 Roast chicken
- 1 Can Beer
- Salt
- Pepper
- Paprika powder
- Chili powder
For the bulgur
- 200 g Bulgur
- 1 liter Vegetable broth
- 1 bunch Soup vegetables
- 1 Onion
- 2 Garlic cloves
For the sharp lenses
- 200 g Red lenses
- Onion
- 2 Garlic cloves
- Vegetable broth
- 60 ml Olive oil
- 1 Bay leaf
- Tomato paste
- Chili powder
- Harissa paste
- Salt
- Pepper
- 1 liter Water
- Rub the chicken vigorously inside and out with salt, pepper, paprika and chilli, place on the beer can and cook in a preheated oven at 220 ° C for about 50 minutes until golden brown
- Peel the onion and the cloves of garlic, dice and sauté in the oil until translucent, clean the soup vegetables, cut into small pieces and sauté with the onion, pour in the vegetable stock and simmer for about 5 minutes, stir in the bulgur and stir over low heat for about 10 Let it steep for min.
- Peel the onion and the garlic cloves for the lentils, dice them finely and sauté them in the olive oil until translucent, stir in the tomato paste and lentils, pour in water, season with the bay leaf, salt, pepper, chili powder and harissa paste, and take about 30 minutes occasionally stir to simmer.
- Place the chicken on top of the bulgur vegetables and serve with the sharp lentils.
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