Turkish Bulgur Pilaf with Chicken
An absolutely delicious dish to serve your family and friends, topped with specially marinated chicken with explosive taste, gives you a whole new level of Bulgur Pilaf.
- 1 1/2 tsp pul biber (Aleppo pepper)
- 1 tsp black pepper
- 1 1/2 tsp salt
- 1 tbsp sweet pepper paste
- 3 green Turkish peppers (or 1 large red sweet pepper)
- 1 large onion
- 3 cup bulgur
- 3 1/2 cup water
- 3 tbsp ghee
- 2 baby chickens
- 2 1/2 tbsp sweet pepper paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp aleppo pepper
- 1/4 cup olive oil
- 1 tsp cumin
- 1 tbsp garlic powder
- 2 onions (chopped longways)
- 1 coriander bunch
- Juice of 1 lemon
- 1
Start by chopping up the onions finely and sautéing them with the ghee. Add the Aleppo pepper and sauté for another 2 to 3 minutes.
- 2
Once translucent and slightly golden, add the pepper paste and spices and sauté once more.
- 3
Wash the bulgur, add it to the mixture, and let it cook with 3 and a half cups of water on low heat until cooked and fluffy. This should take about 15 minutes altogether.
For the chicken mixture- 4
Mix together all the ingredients into a paste and massage into the chicken pieces.
- 5
Bake them in the oven at 200 degrees for about 40 minutes.
To prepare your salad- 6
Wash and chop a whole bunch of coriander.
- 7
Chop up 2 onions longways and sprinkle with the juice of 1 lemon and bit of sumac.
- 8
Assemble your dish together on a serving plate, the bulgur, the chicken pieces and the salad.
- 2