Sumac Chicken with Bulgur Salad
Sumac Chicken with Bulgur Salad

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, sumac chicken with bulgur salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Sumac Chicken with Bulgur Salad is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Sumac Chicken with Bulgur Salad is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have sumac chicken with bulgur salad using 20 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sumac Chicken with Bulgur Salad:
  1. Get Chicken Portions (Thighs + Drumsticks) - More if you're hungry
  2. Make ready Olive oil
  3. Take Sesame seeds
  4. Make ready Marinade
  5. Take tomato puree
  6. Take pomegranate molasses
  7. Prepare ground sumac
  8. Prepare garlic cloves crushed
  9. Get chilli flakes
  10. Get Good pinch of salt
  11. Prepare Bulgar Wheat Salad
  12. Take Red Onion
  13. Make ready dried Bulgur Wheat
  14. Take vegetable or chicken stock cube
  15. Get Garlic Cloves crushed
  16. Make ready Hot Chilli Powder
  17. Make ready Spring Onions
  18. Make ready Sundried Tomatoes
  19. Prepare Parsley
  20. Prepare Salt & Pepper
Steps to make Sumac Chicken with Bulgur Salad:
  1. First mix all the marinade ingredients together in a large bowl. Add the chicken and massage the marinade into the meat. Place the bowl into the fridge for at least one hour (can be longer if preferred).
  2. Forty minutes before eating, preheat the oven to 200C, 180C Fan. Boil a kettle for stock. Place a frying pan over a medium heat and add a good glug of oil. Dice the red onion and soften in the pan until translucent.
  3. Place the chicken into a roasting dish, sprinkle over the sesame seeds and pour over the oil before placing in the oven with a 30 minute timer.
  4. Over a medium heat, add the bulgur wheat to the onions and heat for two minutes stirring as you go. During this add the garlic, chilli powder and crumble over the stock cube.
  5. Pour in some of the boiling water from the kettle to cover. Then much like when making a risotto, keep adding water as the bulgur soaks it up, little by little. You may need more heat to speed this process. Continue for around 20 minutes until the bulgur is tender but has a nice firm texture.
  6. When tender with the liquid soaked up, season the Bulgur Wheat to taste, add the spring onions, Sundried tomatoes and half the parsley. Set aside until the chicken is ready.
  7. When the chicken is cooked (25-30 mins, check the juices run clear) remove it from the oven. Serve on top of a generous helping of bulgur wheat and top with the remaining parsley.

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