BURYAN KEBAB WITH CHICKEN AND BULGUR RECIPE

BURYAN KEBAB WITH CHICKEN AND BULGUR RECIPE

In this episode I'd like to show you, how to make an easy-homemade version of Buryan Kebab. You can use lamb or beef instead of chicken, making sure to cook the meat until tender then use in the recipe. You can also use rice instead of bulgur, whatever your heart desires!

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INGREDIENTS
5-6 bone-in chicken thighs with skin
(you can use more thighs, for more servings)
2 cups bulgur
1 large onion
1 tbsp butter
1 bay leaf
1 tbsp tomato paste
Olive oil
A pinch of granulated sugar
A pinch of sweet paprika
Salt & pepper

DIRECTIONS
Rinse thighs, transfer into a pan, fill the pan with water.
Add 1 bay leaf, 1/2 tsp salt and a pinch of pepper.
Bring to a boil, over medium high heat.
Using a spoon, skim off the foam.
Reduce heat to medium low, cover and cook for 30 minutes.
Meanwhile, cut onion into cubes.
Rinse and drain bulgur.
Heat 1 tbsp olive oil and butter in a large pan, over medium low heat.
Add onion, sprinkle a pinch of salt and pepper.
Sautee for about 5-6 minutes or until tender, stirring occasionally.
Sprinkle a pinch of sweet paprika, mix.
Add tomato paste.
Add about 1/4 cup hot water and mix well.
Then add bulgur.
Sprinkle a pinch of sugar, 1.5 tsp or to taste salt and a good pinch of black pepper.
Mix well, then turn off the heat.
Preheat oven to 190 C (375F), grease a large and deep baking dish with olive oil.
Transfer bulgur mixture, into the dish.
Using tongs, transfer thighs into a plate.
Remove bay leaf and discard.
Measure 4 cups chicken stock and pour over bulgur, mix well.
Place the thighs into the dish, skin-side up.
Roast on the lower rack of your oven, for about 35-40 minutes, or until liquid is absorbed.
Then cover loosely with aluminum foil and rest for 10-15 minutes.
Garnish with chopped greens and serve, I usually use fresh mint leaves.

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