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A chicken thigh dish topped with pomegranates

Syrian chicken with bulgur wheat (burghul bl jaj)

Published: February 25, 2021 at 12:27 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Transform chicken thighs with fragrant cardamom, cinnamon, cloves and cumin, then serve on top of raisin-studded bulgur wheat for a colourful dinner. This recipe comes from Imad’s Syrian kitchen in London.

Nutrition:
NutrientUnit
kcal713
fat21.7g
saturates4.1g
carbs82.7g
sugars18.5g
fibre16g
protein38.8g
salt3.9g
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Try this recipe for burghul bl ja, then check out more of Imad's Syrian recipes such as Syrian baba ghanoj and Syrian falafel, plus these Syrian-inspired barazek shortbreads. Also browse our collection of Middle Eastern meze recipes for the perfect party platter.

Ingredients

  • 4 whole chicken thighs
  • 1 tbsp white wine vinegar
  • 1 tbsp rock salt
  • 2 tbsp olive oil
  • 1 tbsp cumin seeds
  • 3 cardamom pods
  • 1 cinnamon stick
  • crushed to make ½ tsp black peppercorns
  • 3 cloves
  • 1 onion, roughly chopped
  • 200g chopped tomatoes
  • 1 tsp mixed spice
  • 2 tbsp raisins
  • 200g bulgur wheat
  • a small handful flat-leaf parsley, to serve
  • to serve (optional) pomegranate seeds
  • a pinch sumac, to serve (optional)
  • boiled butternut squash, to serve (optional)

Method

  • STEP 1

    Toss the chicken thighs with the vinegar and rock salt in a bowl, then remove and pat dry with kitchen paper

  • STEP 2

    Heat the olive oil in a pan and fry the cumin seeds. Once sizzling, add the cardamom, cinnamon, peppercorns and cloves. Stir for 1 minute. Add the onion and cook, stirring, until golden.

  • STEP 3

    Add the tomatoes, mixed spice and 1 tsp of salt. Cover and simmer on a low heat for 15 minutes, stirring regularly.

  • STEP 4

    Add the chicken and cook for 35 minutes more, until the chicken is cooked through, stirring every once in a while.

  • STEP 5

    Scoop the chicken thighs onto a non-stick tray. Add the raisins and bulgur wheat to the pan. The mixture should just cover the bulgur – if it doesn’t, add enough just-boiled water to do so. Bubble on a low heat for 15-20 minutes until the bulgur is tender.

  • STEP 6

    Meanwhile, grill the chicken under a medium heat for 10 minutes until the skin is golden.

  • STEP 7

    To serve, spoon the bulgur wheat onto a serving plate, top with the chicken, parsley, pomegranate seeds and sumac, if you like.

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