Chicken Pomegranate Bulgur Pilaf Food

CHICKEN BULGUR SKILLET

Steps:

• In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.

CHICKEN & POMEGRANATE BULGUR PILAF

Steps:

• Heat a little oil in a large casserole dish (with a tight-fitting lid). Coat the chicken pieces with some seasoning, and half of the spice mix and add to the pan, brown well on all sides.
• Add the remaining spice mix and cook for 1 min. Pour over the stock, season and stir, then cover and cook for 25 mins over a low-medium heat.
• Remove the lid, increase the heat to a medium simmer and add the bulgur wheat. Cook for 10 mins, then re-cover, turn off the heat and leave to stand for a further 10 mins.
• When all the liquid has been absorbed and the bulgur wheat is tender, stir through the chopped mint and scatter over the pomegranate seeds.

BULGUR WHEAT PILAF

Steps:

• Place bulgur in a heat-proof bowl and pour 1 1/2 cups boiling water over it. Let stand for 45 minutes to 1 hour, until most of the water is absorbed by the wheat. Drain.
• Heat oil in saucepan. Saute onion for about 3 minutes. Add garlic, salt, pepper. Saute for 10 seconds.
• Stir the drained bulgur wheat into the onion mixture. Cook for 4-5 minutes. The excess moisture will cook away and then the wheat will begin to brown and become fluffy.
• Add in the frozen peas. Mix well and cook for about 1 minute longer. Stir in the butter.
• Serve immediately.

CHICKEN WITH BULGUR

Steps:

• Preheat oven to 375 degrees F.
• Mix together the salt, cinnamon, allspice, and pepper; rub mixture into chicken (you can remove the skin from the chicken, if you like).
• In a heavy, wide frying pan over medium-high heat, heat the oil.
• Add the chicken pieces and cook, turning, until all sides are browned.
• Remove the chicken from the pan and set aside; discard the pan drippings but do not wipe out the pan.
• Melt the butter in the pan you cooked the chicken in; add the onion and cook, stirring, until soft.
• Add the uncooked bulgur and currants and stir to coat well with butter.
• Spread the bulgur mixture in the bottom of a 9x13-inch baking pan; place the chicken pieces on top.
• Pour the water, then the broth, over the chicken.
• Cover the pan tightly with foil and bake in a 375 degree oven for 40 to 45 minutes or until juices run clear and bulgur has absorbed all liquid.
• Garnish with sprinkled parsley and mint and serve.

SIMPLE BULGUR PILAF

Steps:

• Heat olive oil and saute onions until soft.
• Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
• Add bulgur, stir and cook briefly, 1-2 minutes.
• Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
• Fluff briefly before serving.

ROAST CHICKEN WITH BULGUR AND WALNUT PILAF

Steps:

• Rub the chickens with a mixture of olive oil, salt, and pepper. Put them breast side down in a roasting pan so that the fat runs down, which prevents the breasts from drying out. Add 1/4 cup of water to the bottom of the pan. Roast for 1 hour in an oven preheated to 400°F, then turn the chickens breast side up and continue to cook for about 30 minutes, depending on their size, until they are well done and the skin is crisp and brown.
• While the chickens are cooking, prepare the pilaf. Wash the bulgur-although I find that with the processed qualities of bulgur today, this is not strictly necessary. Pour cold water over it, stir well, and then rinse under cold running water. Fry the onion in the oil until it is soft and golden. Add the bulgur, stir well, then pour in the hot stock. Add salt (taking into consideration the saltiness of the stock), pepper, cinnamon, and allspice. Stir and cook, covered and undisturbed, over very low heat for about 15 minutes, or until the liquid is absorbed and the grain is tender. Check the seasoning and add salt if necessary. Finally, fold in the walnuts and the butter pieces.
• Carve the chicken and serve with the bulgur pilaf.

BULGUR PILAF WITH CHICKPEAS

Steps:

• In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
• In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
• Add the onion and cook, stirring until softened, about 3 minutes.
• Add the garlic and cook, stirring constantly, about 1 minute.
• Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
• Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
• If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
• Fluff with a fork and serve warm.