Bulgur with chicken and tomatoes
Description
The dish is prepared without unnecessary complications. If you're already tired of buckwheat and rice, switch to bulgur. It has a great taste with a slight hint of sweetness. It's delicious and very filling. It's often used in salads and main courses. Serve the dish hot, in portions. You can use chicken thigh, drumstick, wing, or breast. The ready dish can be served at the table.
Instructions
- 1
Step 1
1. Peel and finely chop the onion and garlic. Soak the raisins in cold water for 10 minutes, then rinse the chickpeas and bulgur. Peel the ginger root and grate 1 teaspoon. Finely chop the tomatoes.
- 2
Step 2
2. Heat a frying pan with olive oil. Wash the chicken thighs and place them on the heated surface, fry until cooked through, turning the meat occasionally, then transfer to a plate.
- 3
Step 3
3. Return the pan to the heat, add the onion and sauté for several minutes. Then add the garlic, washed raisins, chopped tomatoes, and all the spices. Season with salt and pepper, and simmer over low heat for 15–20 minutes. Cook the bulgur separately.
- 4
Step 4
4. Transfer the cooked bulgur, chicken, and canned chickpeas into a pan and mix well. Serve the dish immediately after preparation.