Good afternoon here me will give you a recipe sumac chicken with bulgur salad which is delicious The way making it is very very easy. You just need to be careful to get results from sumac chicken with bulgur salad which has aroma and taste that can evoke our tastes.

So that the result of sumac chicken with bulgur salad, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare sumac chicken with bulgur salad the delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings used for make

1. Prepare 4 Chicken Portions (Thighs + Drumsticks) - More if you're hungry
2. Prepare Olive oil
3. Prepare Sesame seeds
4. Take Marinade
5. Prepare 1 tbsp tomato puree
6. Prepare 1 tbsp pomegranate molasses
7. Prepare 2 tbsp ground sumac
8. Use 3 garlic cloves crushed
9. Use 2 tsp chilli flakes
10. Prepare Good pinch of salt
11. Prepare Bulgar Wheat Salad
12. Take 1 Red Onion
13. Use 150 g dried Bulgur Wheat
14. Prepare 1 vegetable or chicken stock cube
15. Prepare 2 Garlic Cloves crushed
16. Prepare 1 tsp Hot Chilli Powder
17. Use 3 Spring Onions
18. Use 5/6 Sundried Tomatoes
19. Use Handful Parsley
20. Prepare Salt & Pepper

Mix the paprika, allspice, cumin, blackpepper & coriander in a bowl then sprinkle the mixture over the chicken adding some olive oil and salt. Use your hands to evenly spread the oil, spice and salt on the chicken. Slice horizontally into each fillet, dividing it almost in half. Finely dice up the pepper, tomatoes, cucumber, onion, garlic and herbs and add to a large bowl.

How 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.
8. Done and ready to serve!

Pour the olive oil, lemon juice, lemon zest. Bring a small pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). The Best Chicken Bulgur Wheat Recipes on Yummly Chicken With Lemon And Warm Bulgur Salad With Thyme, Ancient Grain Hot Breakfast Cereal, Sriracha-bulgur Turkey Cocktail Meatballs.

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