Borghol with chicken _ Episode 209 - Amina is Cooking

Heat a pot on medium to high heat and add vegetable oil.

Add chicken to the pot and fry for a few minutes to develop color.

Add bay leaves, cinnamon stick, black peppercorns, and half an onion to the pot with the chicken.

Cook for a few minutes until the chicken is golden.

Add water to the pot and bring to a boil.

Remove any white foam that forms on top of the boiling chicken.

Cover the pot and let the chicken cook completely.

In another pot, heat vegetable oil on medium heat and add chopped onions and salt.

Sauté the onions for a few minutes until they become translucent.

Add fine egg noodles to the onions and sauté until they turn golden.

Add cracked wheat (bourghol) and brown butter to the noodle mixture.

Add seven spices, cinnamon, dried coriander, and fully cooked chickpeas to the pot.

Add olive oil if the mixture seems dry, then add salt and black pepper.

Mix everything together for 2-3 minutes.

Add strained chicken broth to the mixture and bring to a boil.

Cover the pot and reduce heat to low, letting it simmer until the bulgur absorbs all the liquid.

Turn off the heat and let the dish rest for about 10 minutes.

Fluff the bulgur with a fork to ensure it's not sticking together.

Serve by pressing the bulgur into a bowl, flipping it onto a plate, and placing the cooked chicken on the side.

Optionally, debone the chicken, add cinnamon to it, and garnish the bulgur with toasted nuts.

Equipment Needed

Spice Level:

Allergens