Recipe of Ultimate Sumac Chicken with Bulgur Salad

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sumac chicken with bulgur salad. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Sumac Chicken with Bulgur Salad is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Sumac Chicken with Bulgur Salad is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook sumac chicken with bulgur salad using 20 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sumac Chicken with Bulgur Salad:

1. Prepare 4 Chicken Portions (Thighs + Drumsticks) - More if you're hungry
2. Take Olive oil
3. Get Sesame seeds
4. Get Marinade
5. Get 1 tbsp tomato puree
6. Get 1 tbsp pomegranate molasses
7. Take 2 tbsp ground sumac
8. Make ready 3 garlic cloves crushed
9. Prepare 2 tsp chilli flakes
10. Get Good pinch of salt
11. Prepare Bulgar Wheat Salad
12. Take 1 Red Onion
13. Get 150 g dried Bulgur Wheat
14. Make ready 1 vegetable or chicken stock cube
15. Make ready 2 Garlic Cloves crushed
16. Make ready 1 tsp Hot Chilli Powder
17. Make ready 3 Spring Onions
18. Prepare 5/6 Sundried Tomatoes
19. Make ready Handful Parsley
20. Prepare Salt & Pepper

Instructions to make Sumac Chicken with Bulgur Salad:

1. First mix all the marinade ingredients together in a large bowl. Add the chicken and massage the marinade into the meat. Place the bowl into the fridge for at least one hour (can be longer if preferred).
2. Forty minutes before eating, preheat the oven to 200C, 180C Fan. Boil a kettle for stock. Place a frying pan over a medium heat and add a good glug of oil. Dice the red onion and soften in the pan until translucent.
3. Place the chicken into a roasting dish, sprinkle over the sesame seeds and pour over the oil before placing in the oven with a 30 minute timer.
4. Over a medium heat, add the bulgur wheat to the onions and heat for two minutes stirring as you go. During this add the garlic, chilli powder and crumble over the stock cube.
5. Pour in some of the boiling water from the kettle to cover. Then much like when making a risotto, keep adding water as the bulgur soaks it up, little by little. You may need more heat to speed this process. Continue for around 20 minutes until the bulgur is tender but has a nice firm texture.
6. When tender with the liquid soaked up, season the Bulgur Wheat to taste, add the spring onions, Sundried tomatoes and half the parsley. Set aside until the chicken is ready.
7. When the chicken is cooked (25-30 mins, check the juices run clear) remove it from the oven. Serve on top of a generous helping of bulgur wheat and top with the remaining parsley.

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