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Tuvuklu Bulgur

Chicken with Bulgur


One 3 -5 Lbs. chicken, cut-up

2 cup homemade unsalted chicken stock

1 cup bulgur

1 pint mushrooms, sliced, cremini

2 medium onions, chopped

1 large red bell pepper, seeded and chopped

4 tablespoons of unsalted butter

4 cloves of garlic, minced

1 lemon, juiced and zested

1 sprig of fresh Rosemary – optional

1 teaspoon ground cumin

½ teaspoon of ground coriander

½ teaspoon ground cardamom

Salt and pepper to taste

Handful of Italian parsley, chopped and stems removed


Preheat oven to 350 degrees

In a large skillet over medium/high heat melt butter, then brown chicken on all sides, remove from skillet and set aside. Add onions, garlic and pepper to skillet and sauté until soft. Next add bulgur and sauté until liquid has been absorbed, remove from heat and mix in spices.

Place chicken in a large Dutch oven, season with salt and pepper, add chicken stock, lemon juice and zest, followed by the mushrooms, then the bulgur mixture. Place rosemary sprig on top. Do not mix, you want to layer the ingredients. Cover with foil, then the lid, to insure a tight seal. Bake for about an hour, until chicken cook through and bulgur is soft and light. Remove rosemary sprig.

Place in a deep serving dish and garnish with parsley, enjoy

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