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Syrian chicken with bulgur wheat (burghul bl jaj)

• Imad Alarnab

Published: February 25, 2021 at 12:27 PM

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Serves 2

Easy

Total time: 1 hr and 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Transform chicken thighs with fragrant cardamom, cinnamon, cloves and cumin, then serve on top of raisin-studded bulgur wheat for a colourful dinner. This recipe comes from Imad’s Syrian kitchen in London.

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Try this recipe for burghul bl ja, then check out more of Imad's Syrian recipes such as Syrian baba ghanoj, muhammara and Syrian falafel, plus these Syrian-inspired barazek shortbreads. Also browse our collection of Middle Eastern meze recipes for the perfect party platter.

Ingredients

Nutrition

• 4 whole chicken thighs

• 1 tbsp white wine vinegar

• 1 tbsp rock salt

• 2 tbsp olive oil

• 1 tbsp cumin seeds

• 3 cardamom pods

• 1 cinnamon stick

• crushed to make ½ tsp black peppercorns

• 3 cloves

• 1 onion

  roughly chopped

• 200g chopped tomatoes

• 1 tsp mixed spice

• 2 tbsp raisins

• 200g bulgur wheat

• a small handful flat-leaf parsley

  to serve

• to serve (optional) pomegranate seeds

• a pinch sumac

  to serve (optional)

• boiled butternut squash

  to serve (optional)

Nutrition: per serving

• kcal713
• fat21.7g
• saturates4.1g
• carbs82.7g
• sugars18.5g
• fibre16g
• protein38.8g
• salt3.9g

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Method

• step 1

  Toss the chicken thighs with the vinegar and rock salt in a bowl, then remove and pat dry with kitchen paper

• step 2

  Heat the olive oil in a pan and fry the cumin seeds. Once sizzling, add the cardamom, cinnamon, peppercorns and cloves. Stir for 1 minute. Add the onion and cook, stirring, until golden.

• step 3

  Add the tomatoes, mixed spice and 1 tsp of salt. Cover and simmer on a low heat for 15 minutes, stirring regularly.

• step 4

  Add the chicken and cook for 35 minutes more, until the chicken is cooked through, stirring every once in a while.

• step 5

  Scoop the chicken thighs onto a non-stick tray. Add the raisins and bulgur wheat to the pan. The mixture should just cover the bulgur – if it doesn’t, add enough just-boiled water to do so. Bubble on a low heat for 15-20 minutes until the bulgur is tender.

• step 6

  Meanwhile, grill the chicken under a medium heat for 10 minutes until the skin is golden.

• step 7

  To serve, spoon the bulgur wheat onto a serving plate, top with the chicken, parsley, pomegranate seeds and sumac, if you like.

Discover more chicken thigh recipes

Authors

Imad AlarnabChef

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A star rating of 5 out of 5.2 ratings

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