Middle Eastern Chicken And Bulgur Recipes

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CHICKEN WITH BULGUR



Chicken with Bulgur image

Make and share this Chicken with Bulgur recipe from Food.com.

Provided by Julesong

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

1 (3 lb) frying chickens, cut up
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon pepper
2 tablespoons vegetable oil
4 tablespoons butter
1 cup chopped yellow onion
1 1/2 cups uncooked bulgur (quick cooking cracked wheat)
1/2 cup dried currant
1 3/4 cups chicken broth
1/2 cup water
1/4 cup chopped parsley, for garnish
2 tablespoons chopped of fresh mint, for garnish

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.

MEDITERRANEAN CHICKEN AND BULGUR SKILLET



Mediterranean Chicken and Bulgur Skillet image

You'll be delighted by the incredible results from this one-pot wonder: tender bulgur, creamy feta, and moist chicken. You don't even need a sauce since there's so much flavor in the pan. It's a complete meal, though you could serve with a side salad if you'd like. Though you can swap dried oregano for fresh if you don't have fresh on hand, we strongly urge you to stick with the fresh dill flourish at the end; it adds a burst of herbal goodness that you just won't get from dried. If you don't have a 10-inch cast-iron skillet, you can use any other medium-sized ovenproof skillet.

Provided by Julia Levy

Time 45m

Yield Serves 4 (serving size: 3/4 cup bulgur mixture and 1 chicken breast)

Number Of Ingredients 13

4 (6-oz.) skinless, boneless chicken breasts
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil, divided
1 cup thinly sliced red onion
1 tablespoon thinly sliced garlic
1/2 cup uncooked bulgur
2 teaspoons chopped fresh or 1/2 tsp. dried oregano
4 cups chopped fresh kale (about 2 1/2 oz.)
1/2 cup thinly sliced bottled roasted red bell peppers
1 cup unsalted chicken stock
2 ounces feta cheese, crumbled (about 1/2 cup)
1 tablespoon coarsely chopped fresh dill

Steps:

  • Preheat oven to 400°F.
  • Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Add chicken to pan; cook until browned on both sides, about 3 minutes per side. Transfer chicken to a plate.
  • Add remaining oil to pan. Add onion and garlic; cook, stirring occasionally, until lightly browned, about 5 minutes. Add bulgur and oregano; cook, stirring often, until fragrant and toasted, about 2 minutes. Add kale and bell peppers; cook, stirring constantly, until kale begins to wilt, about 2 minutes. Add stock and remaining 1/4 teaspoon each salt and black pepper; bring to a boil. Remove from heat.
  • Nestle chicken into bulgur mixture; place skillet in oven. Bake at 400°F until a meat thermometer inserted in thickest portion of chicken registers 165°F, 12 to 15 minutes. Remove from oven. Sprinkle with feta. Let stand 5 minutes. Sprinkle with dill, and serve immediately.

Nutrition Facts : Calories 369, Carbohydrate 21 g, Cholesterol 137 mg, Fat 11.3 g, Fiber 4 g, Protein 45 g, SaturatedFat 3.6 g, Sodium 663 mg, Sugar 3 g

GRILLED CHICKEN WITH BULGUR



Grilled Chicken with Bulgur image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 chicken legs (drumsticks and thighs attached; about 2 1/2 pounds)
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Kosher salt
2 cups green or red grapes (in clusters)
1 tablespoon unsalted butter
1/2 teaspoon grated lemon zest
1 cup bulgur
2 scallions, sliced
1/4 cup chopped fresh parsley

Steps:

  • Preheat a grill to medium high. Coat the chicken legs with 1 tablespoon olive oil, then sprinkle all over with the cinnamon, ginger, cayenne and 3/4 teaspoon salt. Transfer to the grill, skin-side up; cover and cook 12 minutes. Flip the chicken, cover and continue cooking until the skin is golden brown and a thermometer inserted into the thickest part registers 160 degrees F, 10 to 15 more minutes. Grill the grapes, covered but turning occasionally, until slightly charred, about 6 minutes.
  • Meanwhile, combine 1 1/2 cups water, the butter, lemon zest and a pinch of salt in a medium saucepan; bring to a boil. Add the bulgur, reduce the heat to medium low and simmer, covered, until tender, about 15 minutes. (Drain any excess water, if necessary.)
  • Fluff the bulgur with a fork and stir in the grilled grapes, discarding the stems. Stir in the scallions, parsley and the remaining 1 tablespoon olive oil; season with salt. Serve with the chicken.

Nutrition Facts : Calories 444 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 112 milligrams, Sodium 588 milligrams, Carbohydrate 35 grams, Fiber 7 grams, Protein 34 grams

MIDDLE EASTERN CHICKEN AND BULGUR



Middle Eastern Chicken And Bulgur image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

2 teaspoons olive oil
8 ounces skinless boneless chicken breasts
8 ounces whole onion or 7 ounces chopped (1 2/3 cups)
1 clove garlic
1/2 cup bulgur
1/8 teaspoon cardamom
1/8 teaspoon coriander
1/8 teaspoon cumin
1 1/2 cups no-salt-added chicken stock
1 lemon to yield 1/4 teaspoon grated rind and 1 teaspoon juice
Few shakes salt
Freshly ground black pepper to taste

Steps:

  • Heat on high a nonstick skillet that is large enough to hold all the ingredients. Reduce heat to medium-high, and add 1 teaspoon of the olive oil. Saute the chicken breasts until golden on both sides. Set aside.
  • Meanwhile, chop whole onion. Add the remaining oil to the pan, and saute the onion until it softens and begins to turn golden. Meanwhile, mince garlic and add.
  • Stir in the bulgur, cardamon, coriander and cumin and mix well. Add the stock, and reduce heat to medium-low. Return the chicken to the pan, cover and continue cooking until liquid has been absorbed.
  • Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 8 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams, TransFat 0 grams

MIDDLE EASTERN CHICKEN BURGERS



Middle Eastern Chicken Burgers image

These flavorful burgers get rave reviews and are remarkably easy to put together. Sauteed onion and yogurt keep the lean chicken patties super moist while a blend of pantry spices makes them taste extra special.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 17

2 teaspoons extra-virgin olive oil
1 large onion, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1/4 cup chopped flat-leaf parsley
1 pound ground lean chicken
1/4 cup plain yogurt
3 tablespoons pomegranate molasses, for brushing (see Cook's Note)
4 whole wheat buns, toasted
1 tomato, thinly sliced
1 English cucumber, thinly sliced
1 small red onion, sliced
Lettuce

Steps:

  • Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.
  • Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.

Nutrition Facts : Calories 435 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 59 grams, Fiber 6 grams, Protein 32 grams

CLAY POT CHICKEN WITH DATES, SUCUK AND BULGUR



Clay Pot Chicken with Dates, Sucuk and Bulgur image

Provided by Greg Malouf

Categories     Chicken     Sauté     Dinner     Sausage     Spice     Fall     Winter     Bulgur     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 22

2 ounces unsalted butter
1 tablespoon extra-virgin olive oil
2 red onions, cut into thick rings
1 clove garlic, sliced
2 long red peppers, seeded and cut into rings
2 long green peppers, seeded and cut into rings
2 long green chiles, seeded and diced
1 heaped teaspoon ground cumin
1 level teaspoon ground cinnamon
generous splash of sherry
2 large vine-ripened tomatoes, skinned, seeded and diced
2 ounces bulgur, washed
1 1/2 cups chicken stock
1 stick cinnamon
2 star anise
few sprigs thyme
2 1-pound chickens
sea salt
freshly ground black pepper
1 tablespoon olive oil
2 ounces sucuk, sliced
4 medjool dates, seeded and cut into quarters

Steps:

  • Preheat the oven to 400°F. Heat the butter and extra-virgin olive oil in a heavy-based casserole dish. Gently sweat the onions, garlic, peppers and chiles with the cumin and cinnamon for about 5 minutes, or until the vegetables soften. Add the sherry, tomatoes, bulgur, chicken stock, cinnamon, star anise and thyme and bring to the boil. Lower the heat, then cover and simmer gently for 5 minutes.
  • Meanwhile, cut the chickens into quarters and season lightly with salt and pepper.
  • In another heavy-based frying pan, heat the olive oil over a medium heat and brown the meat lightly all over. Add the sucuk and fry until golden brown on both sides. Transfer the poussins and sucuk to the casserole dish and tuck in the dates. Cover the pan and cook in the preheated oven for 20 minutes. Taste and adjust the seasoning and serve immediately.

ARMENIAN-STYLE CHICKEN AND BULGUR WHEAT



Armenian-Style Chicken And Bulgur Wheat image

Provided by Robert Farrar Capon

Categories     dinner, casseroles, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter or vegetable oil (or more, to taste)
2 cups chicken stock or water
6 leg-thigh pieces of chicken, skinned and cut apart
1 teaspoon salt, or to taste
1 cup bulgur wheat
1/2 cup broken walnut pieces
2 tablespoons dried basil
1/4 teaspoon pepper

Steps:

  • Saute onion in butter in a pot until onion is wilted. Add stock, chicken pieces and salt; boil, cover and simmer over very low heat for 20 to 25 minutes.
  • Add bulgur wheat, walnut pieces, basil and pepper; stir to mix well, cover and simmer 15 to 20 minutes, or until liquid is absorbed. Turn off heat and allow to stand 10 minutes, covered and undisturbed, in a warm place. Fluff bulgur before serving.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 21 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 509 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN BULGUR SKILLET



Chicken Bulgur Skillet image

This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. -Leann Hilmer, Sylvan Grove, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons olive oil
2 medium carrots, chopped
2/3 cup chopped onion
3 tablespoons chopped walnuts
1/2 teaspoon caraway seeds
1/4 teaspoon ground cumin
1-1/2 cups bulgur
2 cups reduced-sodium chicken broth
2 tablespoons raisins
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 412 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 561mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 36g protein.

ROAST CHICKEN WITH BULGUR AND WALNUT PILAF



Roast Chicken with Bulgur and Walnut Pilaf image

Categories     Chicken     Side     Fry     Roast     Walnut     Bulgur     Boil

Yield serves 8

Number Of Ingredients 13

2 chickens
3 to 4 tablespoons extra virgin olive oil
Salt and pepper
For the bulgur pilaf
3 cups coarse or medium bulgur
1 large onion, chopped
2 tablespoons sunflower oil
4 1/2 cups chicken stock (or use 1 1/2 bouillon cubes)
Salt and pepper
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 1/2 cups walnuts, coarsely chopped
2/3 to 1 stick (5 1/2 to 8 tablespoons) butter, cut into small pieces

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.

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2019-07-15 Transfer the chicken wings on a plate. Add 2 tablespoons olive oil in the pan and saute diced onion. Add in the bulgur and salt and cook it over medium low heat for about 5 minutes stirring occasionally. Pour the hot water and cook it covered over the lowest heat until it absorbs all the water. Remove it from the heat.
From giverecipe.com


MIDDLE EASTERN ROASTED CHICKEN - DELICIOUSLY MEDITERRANEAN
2020-09-08 Preparing the chicken: Preheat the oven to 375ºF. Mix all the marinade ingredients in a small bowl to make a paste. Lay the chicken in your desired baking dish. Generously coat the chicken with the marinade, covering all of the chicken, including the cavity.
From deliciouslymediterranean.com


SANTO REMEDIO US
Preheat oven to 400° F. Combine the oil, lemon juice, salt, and pepper and rub on the chicken. Place the chicken in a baking dish, cover with foil, and bake until the chicken is cooked, about 20 minutes. Cook the bulgur according to package directions. Season with salt and pepper. Steam broccoli. In a small bowl, combine the yogurt, vinegar ...
From en.misantoremedio.com


DIABETES: EASY MIDDLE EASTERN CHICKEN BULGUR SALAD RECIPE
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From sophiedeville.com


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