Chicken Bulgur

Ingredients

• as desired chicken meat
• 4 cups (750 g) coarse bulgur
• 1 cup cooked chickpeas
• 1 cup olive oil
• onion
• bay leaves
• cloves
• cardamom
• 1 tablespoon salt
• whole peppercorns
• 2 sticks cinnamon sticks
• 1 tablespoon Maggi seasoning
• half a tablespoon ginger
• 1 teaspoon black pepper
• 1 small onion
• 1 medium onion
• several bell peppers
• 8 cups water

Instructions

1. Boil the chicken in a pot with plenty of water to remove any scum, then leave it until the broth clears.
2. Add the bay leaves, cloves, cardamom, whole peppercorns, 2 cinnamon sticks, Maggi seasoning, ginger, black pepper, and salt to the chicken pot, then leave the mixture until the chicken is cooked.
3. Strain the chicken broth into another pot and measure out 8 cups of hot liquid to use with the bulgur.
4. Chop the onion in a frying pan, then fry it with the olive oil and coarse bulgur for about 5 minutes over heat slightly higher than medium.
5. Add 8 cups of chicken broth to the frying pan over the bulgur, then leave over high heat until the liquid is absorbed.
6. Cover the frying pan and leave the bulgur until cooked, then reduce the heat to half if necessary.
7. Add half a cup of cold olive oil to the frying pan after the bulgur is cooked, then cover and leave it to rest.
8. Remove the boiled chicken from the bones into a bowl, then sauté it briefly in a frying pan with a little olive oil until it develops color and flavor.
9. Add the fried onion and sautéed chicken to the bulgur in the frying pan, then mix everything well.
10. Leave the dish in the frying pan or arrange it in a serving bowl, then invert it onto a serving platter when serving.