Grain Cups with Chicken and Tomato
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 1 ⅔ cups Bulgur
- 2 cups chicken stock
- 1 bunch parsley (chopped)
- 1 cup Date (chopped)
- 2 Tbsps olive oil
- 4 Chicken thigh (skinned, deboned and chopped)
- 2 Tbsps dark brown sugar
- 2 Tbsps Red wine vinegar
- salt
- peppers
- lemons (juiced)
Product recommendation
Apricot Tabbouleh
Try adding fresh quartered ripe apricots in summer for a fresher tabbouleh
Preparation steps
1.
Soak the bulghur wheat in the hot stock for 25-30 minutes until tender. Drain off any excess liquid and season. Stir through the parsley, dates and juice of 1/2 lemon.
2.
Heat the oil in a pan and saute the chicken until white. Add the sugar, vinegar (carefully as it will splutter) and a little seasoning and stir to coat. Bubble up and thicken until sticky.
3.
Spoon the grains into serving glasses or ramekins, then top with the sticky chicken. Squeeze over a little lemon juice.
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