Bulgur Chickpea Pilaf with Chicken (Burghul Bidfeen)

Ingredients

• 1 quartered baby chicken or 2-3 chicken breasts
• 1 onion (peeled, halved)
• 1 carrot (peeled)
• 2-3 cardamom pods
• 5-7 black peppercorns
• 2-3 bay leaves
• 1 small cinnamon stick
• 2 cups coarse bulgur wheat
• 1 can chickpeas (drained)
• 2 large onions (chopped)
• 1 tsp 7 spice
• 1 tsp ground cinnamon
• 1 tsp black pepper
• 1 tsp ground caraway
• 2 tbsp butter
• 2 tsp salt (approx)

Instructions

1. 1

   --- To make the chicken broth ---

2. 2

   Flash fry the quartered chicken on high heat in a nonstick pan with a little regular olive oil for a few minutes

3. 3

   Transfer to a large pot and add the peeled onion, carrot, cardamom, peppercorns, cinnamon stick, bay leaves and salt

4. 4

   Boil around 1 litre of water in a kettle and add to the chicken pot. Bring to the boil again for a few minutes then simmer for around 45 minutes

5. 5

   Once the stock has finished simmering, take out the chicken pieces and shred the meat. Cover and set

6. 6

   Drain the remaining broth in a fine sieve and set aside

7. 7

   --- To make the pilaf ---

8. 8

   Sauté 2 onions in a new pot with 1/4 cup of regular olive oil until golden

9. 9

   Add the ground cinnamon and caraway, 7 spice, black pepper and approx 2 tsp of salt along with the bulgur wheat

10. 10

    Sauté for another few minutes then add the drained can of chickpeas and enough broth to cover by 2cm (approx 3 cups)

11. 11

    Bring to the boil then simmer for around half an hour until all the liquid has been absorbed, stirring every now and then to avoid sticking to the bottom of the pot

12. 12

    Add the butter to the pilaf five minutes before the end and taste just before you turn the heat off. Adjust the salt as necessary

13. 13

    Plate up the pilaf by adding the shredded chicken on top and serve with either yoghurt or salad