4Skinless boneles chicken thighsThe recipe works with chicken breasts but you may have to reduce the cooking time and test for doneness with a thermometer at 165C.
2tbspOlive oil
1large yellow onion. cut along its length and sliced across into 1/8” strips.
3-4cloves of garlic, sliced
½cupcoarse grade Bulgur wheat
½tsp cardamom seeds
½tspground coriander seeds
a pinch of cumin
1 cupchicken stock
1 large lemon sliced in 1/8” slices
½ cup crushed vermicelli (optional)
salt and pepper to taste
Instructions
Heat a nonstick skillet that is large enough to hold all the ingredients on a medium to high flame. Add 1 tbsp of the olive oil. Sauté the onion slices and chicken until the the thighs are golden on both sides(about 6 minutes). Stir in the garlic and cook for a minute. Remove thighs and onions and set aside on foil covered plate.
In the same pan, add a little more oil and toast the vermicelli (if using for about 3 minutes stirring frequently till golden brown).
Add the bulgur wheat and mix well with the vermicelli.
Add the stock, slices of lemon. cardamon, coriander and cumin and mix well. Reduce heat to medium-low. Return the chicken and onions to the pan, cover and continue cooking until liquid has been absorbed (about 20 minutes -less if using breasts). If bulgur wheat is still too crunchy, add a little stock or water and cover till cooked to your liking.
Season with salt and pepper and an extra squeeze of lemon juice on the chicken and serve.