Armenian-Style Chicken And Bulgur Wheat
Published January 3, 1984
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
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
½ cup broken walnut pieces
2 tablespoons dried basil
¼ teaspoon pepper
Nutritional analysis per serving (6 servings)
24 grams carbs; 69 milligrams cholesterol; 417 calories; 10 grams monosaturated fat; 9 grams polyunsaturated fat; 5 grams saturated fat; 26 grams fat; 4 grams fiber; 527 milligrams sodium; 23 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
Used red onion and added garlic to first step. Homemade chicken broth, and used boneless skinless chicken thighs (8, but small). Sautéed mushrooms in bacon fat and mixed in at the very end with fresh basil as well as more walnuts. Simple, tasty, could probably handle some balkan cheese, more herbs.
This recipe is easy, filling, and delicious. I made it as recommended, except I used chicken breast as I had no thighs on hand. It turned out well though I adjusted cooking time. Today I’m making it with thighs, can’t wait to see how it turns out. I think it will be delicious served with a dollop of plain strained yogurt.