Bulgur with chicken and chickpeas
- ½ cup Mitsides bulgur
- ½ cup Mitsides red quinoa
- ½ cup chickpeas, cooked
- 1 chicken breast, cut in cubes
For the marinade:
- 1 tsp Mitsides tomato paste
- ½ tsp smoked paprika
- ¼ tsp cumin
- ¼ tsp chili powder
- ½ tsp mustard powder
- 1 tsp honey
- 1 Tbsp olive oil
- 1 tsp natural vegetable powder
Prepare the marinade by mixing all ingredients in a bowl. Add the chicken cubes, rub them well with the mixture, cover with cling film and let them marinate for at least 20 minutes.
In a small saucepan with 2½ cups of boiling water, add the vegetable powder, the bulgur and quinoa. Cook for about 10 minutes until liquid has been absorbed. Turn the heat off and cover with a clean kitchen towel.
Heat a large non-stick frying pan and add the chicken. Cook all sides until browned. Add the bulgur, quinoa and chickpeas, mix well and serve with yogurt.