Serves 1
Directions
- 1Add melted butter, olive oil, and pepper paste to a baking pan.
- 2Add cumin and ground cardamom.
- 3Add cooked chickpeas and coarse bulgur.
- 4Mix everything together, then add cold water.
- 5Cover it with parchment paper, secure it with a rubber band, and poke holes.
- 6Combine potato, carrot, garlic, green pepper, celery stalks, eggplant, and onion in a bowl.
- 7Add olive oil, smoked paprika, and chicken salt.
- 8Mix everything with your hands.
- 9Put parchment paper on top of the trayali bulgur, and put the vegetable mix on top.
- 10Cover with parchment paper and a baking rack on top as weight.
- 11Bake at 180 degrees for 1 hour or 1.5 hours.
- 12In the same bowl of the vegetable mix, add olive oil, spices, garlic, smoked paprika, chicken salt, curry, dried parsley, and half a lemon.
- 13Mix well and add the chicken tenderloins.
- 14Add honey and mix. Leave it for 30-45 minutes.
- 15Sear each chicken piece for three minutes on each side on a very hot pan.
- 16Remove bulgur mix from the oven.
- 17Remove the parchment paper.
- 18Add bulgur on top and the seared chicken.
Ingredients
- some butter
- some olive oil
- some pepper paste
- some cumin
- some ground cardamom
- some cooked chickpeas
- some coarse bulgur
- some potato
- some carrots
- some garlic
- some green pepper
- some celery stalks
- some eggplant
- some onion
- some smoked paprika
- some chicken salt
- some olive oil
- some spices and garlic
- some smoked paprika
- some chicken salt
- some curry
- some dried parsley
- 0.5 lemon
- some chicken tenderloins
- some honey
Equipment
baking panbowlparchment paperoven
Tips
- The water level should be slightly above the bulgur.
- Bake at 180 degrees for 1 hour or 1.5 hours
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