John Myers
Contents
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Ingredients
- 4 Boneless chicken halves
- 4 tbsp Cold pressed olive oil
- 2 tbsp Harissa spice e.g. from Sultan, Laux, Baynur
- 4 Diced carrots
- 1 Diced white onion
- 1 Sliced celery
- 4 Green pointed peppers
- 3 Fresh cloves of garlic
- 1 tbsp Tomato paste concentrated three times
- 100 ml Dry red wine
- 1 tsp Ground cumin
- 1 tbsp Fresh thyme leaves
- 1 pinch Sumac
- 200 g Bulgur ground medium
- 1/2 bunch of flat leaf parsley
- 50 g Diced butter
Instructions
- Take the meat out of the refrigerator about 30 minutes before further processing, wash it well and pat dry. Mix the harissa spice with 2 tablespoons of oil and 4 tablespoons of warm water, then place the meat in a mold, coat both sides with the marinade and cover and let stand at room temperature for at least 60 minutes. Turn once.
- In the meantime, preheat the oven to 180 degrees and clean the vegetables, peel them if necessary and cut them into fine cubes. Finely chop the garlic and onion. Grease a roasting pan with the remaining oil.
- Place the marinated chicken halves in the dish with the skin side down and fry for 30 minutes. Turn once. Then reduce the temperature to 140 degrees, briefly remove the meat, mix the tomato paste with the meat and put the prepared vegetables in the pan. Mix with the roast and put the meat back on top.
- Pour in the red wine, add spices and herbs and stew everything for another 50 minutes. Before the end of the cooking time, cook the bulgur in boiling salted water for about 10 minutes until al dente. Then drain and drain the bulgur. Then put back in the saucepan and stir with the butter. Take the meat out of the mold, keep it warm and stir the vegetables with the bulgur as well. Finally, fold the finely chopped parsley into the bulgur, season with salt and pepper, stir everything, season again and serve with the meat on the plates.
Nutrition
Serving: 100gCalories: 484kcalCarbohydrates: 3.3gProtein: 1.3gFat: 49.9g
