Put the bulgur in a sieve, rinse thoroughly with cold water and then drain
Wash the chicken breasts thoroughly (rinses out the histamines), pat dry and then season them vigorously with salt and pepper
Heat the olive oil in a large, flat saucepan and fry the chicken together with the onion cubes and the garlic vigorously
Add the pepper pulp and mix thoroughly
Add the bulgur, leek strips, zucchini cubes and paprika cubes, fill up with the liquid, reduce the heat and let it simmer
approx. Simmer for 25 minutes, stirring again and again
Season to taste with a pinch of nutmeg and, if necessary, add a little salt and pepper
Mix the parsley into the bulgur and serve
A delicious addition: yoghurt and sour cream in equal parts, a little salt and a few thinly sliced mint leaves tastes great with it (especially if you don't like the strong garlic taste!)