Bulgur with chicken and chickpeas

Stephania Mitsides

Blogger

Preparation Time:

15 min

Cooking Time:

20 min

Portion(s):

4 servings

Category:For Kids | Rice & Pulses | With Meat & Poultry

Made with

Large Chickpeas

Chicken Bouillon

Tomato Paste 70g

Bulgur Wheat 500g

Ingredients

2 chicken breasts, cut in cubes
1 leek, sliced
1 carrot, chopped
1 onion, chopped
1 pack Mitsides Tomato Paste (70g)
8 sundried tomatoes, chopped
1 cup Mitsides Large Chickpeas, cook ed
1 cup Mitsides Bulgur (blue pack)
3 ½ cups boiling water mixed with 1 cube Mitsides Chicken Bouillon
Salt and pepper

FOR THE CHICKEN MARINADE:

1 Tbsp olive oil
½ tsp smoked paprika
¼ tsp cumin
½ tsp mustard powder
1 tsp honey
1 tsp Mitsides Vegetable Powder

Method

Mix all marinade ingredients and marinate the chicken for a few hours in the fridge .

In a large pot heat some olive oil and brown the chicken on all sides. Remove from the pot and set aside. Add more oil if needed and add the onion and leek. Once softened add the carrot, sundried tomatoes and tomato paste. Cook for 2 minutes and then add the bulgur. Mix and add chicken broth, salt and pepper.

Add the cooked chickpeas and chicken back in the pot and simmer covered on low heat until bulgur is cooked and water has been a bsorbed. Serve with yogurt!