Bulgur With Sticky Chicken And Vegetables
Najat
Photo by Najat
If you’re looking for a meal that’s packed with bold flavors and wholesome ingredients, this chicken and bulgur dish is your new go-to. Juicy, spiced chicken thighs paired with a vibrant, veggie-filled bulgur mix make for a hearty, satisfying plate. The sweet and savory notes of ketjap manis (sweet soy sauce) and oyster sauce bring everything together in perfect harmony. Whether you’re cooking for a family dinner or prepping a meal to impress guests, this recipe combines ease and deliciousness in every bite. Plus, with a touch of heat and a burst of fresh parsley, it’s the perfect balance of comforting and exciting!
Ingrediënten
CHICKEN MIXTURE
BULGUR MIXTURE
Shop ingredients:
Tips
Cook the chicken in two steps: start on higher heat to achieve a nice color, then lower the heat to keep the inside juicy.
Check the bulgur halfway through cooking and give it a quick stir. After cooking, let the bulgur rest for 5 minutes with the lid on the pan.
If you enjoy spicy food, you can add a finely chopped chili pepper or a bit of sambal for extra heat.
Stappenplan
Wash and cut the chicken thighs into pieces and place in a large bowl. Add garlic powder, onion powder, cayenne powder, salt, olive oil, and sweet soy sauce (ketjap manis). Mix well.
Heat 25 ml olive oil in a pan over medium heat. Cook the chicken thighs until fully cooked and browned on all sides. Add 20 g of sweet soy sauce (ketjap manis) and let it simmer until the sauce thickens.
Heat 40 ml olive oil in a large pan over medium heat. Add the chopped red onion, carrot, bell pepper, baby corn, salt, cayenne powder, coriander powder, bulgur, and chopped parsley. Mix everything thoroughly.
Add water to the pan and stir. Bring to a boil, then cover the pan and cook on low heat for 10-12 minutes or until the bulgur has absorbed all the water.
Mix the sweet soy sauce (30 g) and oyster sauce in a small bowl. Add this mixture to the cooked bulgur and stir.
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