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Cinnamon chicken bulgar pilaf

If you love quick dishes you’ll love this easy pilaf. With chicken thighs and spinach and made with bulgar and spiced with cinnamon it’s a fast and convenient midweek meal for two.

AuthorRazaul Haque
RatingDifficultyBeginner

If you love quick dishes you'll love this easy pilaf. With chicken thighs and spinach and made with bulgar and spiced with cinnamon it's a fast and convenient midweek meal for two.

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Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 ¼ tsp cinnamon
 ground cumin a large pinch
 4 chicken thighs , small
 olive oil
 1 onion small, finely chopped
 1 garlic clove, crushed
 90 g bulgar wheat
 150 ml chicken stock
 100 g spinach
 butter
 2 tbsp toasted flaked almonds

1

STEP 1

Rub the spices and some seasoning into the chicken thighs and brown all over in a little olive oil. Cover and cook through.

STEP 2

Meanwhile, fry the onion in a little oil until softened, add the garlic and fry for a minute, then add the bulgar and stock and bring to a simmer. Cook for 12-15 minutes until the stock has been absorbed. Add the spinach and stir until wilted. Fluff the pilaf, dot with butter and sprinkle with the almonds. Serve with the chicken and any juices.

Category

Ingredients

 ¼ tsp cinnamon
 ground cumin a large pinch
 4 chicken thighs , small
 olive oil
 1 onion small, finely chopped
 1 garlic clove, crushed
 90 g bulgar wheat
 150 ml chicken stock
 100 g spinach
 butter
 2 tbsp toasted flaked almonds

Directions

1

STEP 1

Rub the spices and some seasoning into the chicken thighs and brown all over in a little olive oil. Cover and cook through.

STEP 2

Meanwhile, fry the onion in a little oil until softened, add the garlic and fry for a minute, then add the bulgar and stock and bring to a simmer. Cook for 12-15 minutes until the stock has been absorbed. Add the spinach and stir until wilted. Fluff the pilaf, dot with butter and sprinkle with the almonds. Serve with the chicken and any juices.

Cinnamon chicken bulgar pilaf

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