Palestinian Maftoul-Style Bulgur Pilaf with Chicken and Chickpeas
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Ingredients
- 600 g chicken thigh fillets
- 300 g bulgur wheat
- 400 g tinned chickpeas
- 1 onion, finely chopped
- 0.5 tsp ground cinnamon
- 2 tbsp vegetable oil
- 500 ml chicken stock
Nutrition (per serving)
- Calories
- 635 kcal
- Protein
- 46.7 g
- Carbohydrate
- 62.3 g
- of which sugars
- 3.2 g
- Fat
- 17.2 g
- of which saturates
- 2.8 g
- Fibre
- 20.5 g
- Salt
- 1.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion for 5 minutes, then add the chicken and cinnamon and brown for 5-6 minutes.
- 2
Stir in the bulgur wheat, chickpeas and chicken stock, bring to a simmer.
- 3
Cover and cook over a low heat for 15-18 minutes until the bulgur is tender, the liquid is absorbed and the chicken is cooked through with no pink remaining.
- 4
Fluff with a fork and season with salt and pepper.
- 5
Serve warm.
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