Burghul bi Djej (Chicken with Spiced Bulgur and Chickpeas)
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Ingredients
- 1000 g skinless chicken thighs, bone-in
- 2 onion
- 1 cinnamon stick
- 2 bay leaves
- 30 g butter
- 300 g bulgur wheat
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 400 g tinned chickpeas
- 300 ml natural yoghurt
- 1 cucumber
Nutrition (per serving)
- Calories
- 834 kcal
- Protein
- 63.4 g
- Carbohydrate
- 73.4 g
- of which sugars
- 12.4 g
- Fat
- 27.2 g
- of which saturates
- 10.1 g
- Fibre
- 21.9 g
- Salt
- 1.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs in a large pan with 1 halved onion, the cinnamon stick, bay leaves, 1 tsp salt and 1.2 litres water. Bring to the boil, skim, then simmer for 30 minutes until cooked through with no pink at the bone. Lift out the chicken and strain the broth.
- 2
Melt the butter in another pan over a medium heat and fry the other onion, chopped, for 6 minutes. Stir in the bulgur wheat, allspice and ground cinnamon for 1 minute.
- 3
Add 650ml of the hot broth, the drained chickpeas and ½ tsp salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then leave covered off the heat for 10 minutes.
- 4
Meanwhile, pull the chicken off the bones in large pieces. Grate the cucumber, squeeze out the water and stir into the natural yoghurt with a pinch of salt.
- 5
Fluff up the bulgur, top with the chicken and a splash of hot broth and serve with the cucumber yoghurt.
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