Best 6 Middle Eastern Chicken And Bulgur Recipes

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Embark on a culinary journey to the heart of Middle Eastern flavors with our tantalizing Chicken and Bulgur dish. This wholesome and flavorful meal combines succulent chicken, fluffy bulgur, aromatic spices, and a medley of colorful vegetables, all harmoniously blended to create a symphony of taste. With three variations to choose from, this recipe caters to diverse dietary preferences and taste buds:

1. **Classic Chicken and Bulgur**: Experience the authentic flavors of the Middle East with this traditional recipe. Tender chicken and fluffy bulgur are lovingly simmered in a fragrant broth infused with a captivating blend of spices, vegetables, and herbs.

2. **Vegetarian Delight**: For those seeking a meatless option, the Vegetarian Delight variation offers a vibrant and flavorful alternative. Succulent vegetables take center stage, roasted to perfection and tossed with bulgur in a flavorful broth.

3. **One-Pot Wonder**: This modern take on the classic Chicken and Bulgur dish is a time-saver's dream. Simply combine all the ingredients in one pot, let it simmer, and relish the convenience of a delicious and hassle-free meal.

No matter your dietary preference or culinary skill level, our Chicken and Bulgur recipes promise an unforgettable taste experience. So, gather your ingredients, fire up the stove, and let's embark on this culinary adventure together!

Let's cook with our recipes!

CHICKEN WITH TABBOULEH



Chicken with Tabbouleh image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

Steps:

  • Preheat the oven to 350 degrees F.
  • In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
  • Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
  • Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

MEDITERRANEAN CHICKEN AND BULGUR SKILLET



Mediterranean Chicken and Bulgur Skillet image

You'll be delighted by the incredible results from this one-pot wonder: tender bulgur, creamy feta, and moist chicken. You don't even need a sauce since there's so much flavor in the pan. It's a complete meal, though you could serve with a side salad if you'd like. Though you can swap dried oregano for fresh if you don't have fresh on hand, we strongly urge you to stick with the fresh dill flourish at the end; it adds a burst of herbal goodness that you just won't get from dried. If you don't have a 10-inch cast-iron skillet, you can use any other medium-sized ovenproof skillet.

Provided by Julia Levy

Time 45m

Yield Serves 4 (serving size: 3/4 cup bulgur mixture and 1 chicken breast)

Number Of Ingredients 13

4 (6-oz.) skinless, boneless chicken breasts
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil, divided
1 cup thinly sliced red onion
1 tablespoon thinly sliced garlic
1/2 cup uncooked bulgur
2 teaspoons chopped fresh or 1/2 tsp. dried oregano
4 cups chopped fresh kale (about 2 1/2 oz.)
1/2 cup thinly sliced bottled roasted red bell peppers
1 cup unsalted chicken stock
2 ounces feta cheese, crumbled (about 1/2 cup)
1 tablespoon coarsely chopped fresh dill

Steps:

  • Preheat oven to 400°F.
  • Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Add chicken to pan; cook until browned on both sides, about 3 minutes per side. Transfer chicken to a plate.
  • Add remaining oil to pan. Add onion and garlic; cook, stirring occasionally, until lightly browned, about 5 minutes. Add bulgur and oregano; cook, stirring often, until fragrant and toasted, about 2 minutes. Add kale and bell peppers; cook, stirring constantly, until kale begins to wilt, about 2 minutes. Add stock and remaining 1/4 teaspoon each salt and black pepper; bring to a boil. Remove from heat.
  • Nestle chicken into bulgur mixture; place skillet in oven. Bake at 400°F until a meat thermometer inserted in thickest portion of chicken registers 165°F, 12 to 15 minutes. Remove from oven. Sprinkle with feta. Let stand 5 minutes. Sprinkle with dill, and serve immediately.

Nutrition Facts : Calories 369, Carbohydrate 21 g, Cholesterol 137 mg, Fat 11.3 g, Fiber 4 g, Protein 45 g, SaturatedFat 3.6 g, Sodium 663 mg, Sugar 3 g

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN



Middle Eastern-Inspired Herb and Garlic Chicken image

This recipe was inspired by the Middle Eastern dried seasoning mix called za'atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can't find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.

Provided by Melissa Clark

Categories     weekday, weeknight, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

6 boneless skinless chicken thighs (about 1 3/4 pounds)
6 garlic cloves, grated on a Microplane or minced
Juice and zest of 2 lemons
3 tablespoons extra-virgin olive oil, more for serving
2 tablespoons minced fresh parsley, more for serving
2 tablespoons minced fresh mint
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano or marjoram
1 1/2 teaspoons kosher salt, more as needed
1 tablespoon sesame seeds, more for garnish (optional)
3/4 teaspoon sumac, more for garnish (optional)
2/3 cup plain Greek yogurt, preferably whole milk yogurt
1/4 teaspoon ground black pepper

Steps:

  • Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
  • Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
  • While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN WITH BULGUR



Chicken with Bulgur image

Make and share this Chicken with Bulgur recipe from Food.com.

Provided by Julesong

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

1 (3 lb) frying chickens, cut up
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon pepper
2 tablespoons vegetable oil
4 tablespoons butter
1 cup chopped yellow onion
1 1/2 cups uncooked bulgur (quick cooking cracked wheat)
1/2 cup dried currant
1 3/4 cups chicken broth
1/2 cup water
1/4 cup chopped parsley, for garnish
2 tablespoons chopped of fresh mint, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • Mix together the salt, cinnamon, allspice, and pepper; rub mixture into chicken (you can remove the skin from the chicken, if you like).
  • In a heavy, wide frying pan over medium-high heat, heat the oil.
  • Add the chicken pieces and cook, turning, until all sides are browned.
  • Remove the chicken from the pan and set aside; discard the pan drippings but do not wipe out the pan.
  • Melt the butter in the pan you cooked the chicken in; add the onion and cook, stirring, until soft.
  • Add the uncooked bulgur and currants and stir to coat well with butter.
  • Spread the bulgur mixture in the bottom of a 9x13-inch baking pan; place the chicken pieces on top.
  • Pour the water, then the broth, over the chicken.
  • Cover the pan tightly with foil and bake in a 375 degree oven for 40 to 45 minutes or until juices run clear and bulgur has absorbed all liquid.
  • Garnish with sprinkled parsley and mint and serve.

LEBANESE BULGUR



Lebanese Bulgur image

This delicious recipe is from Burt Green and is my favorite way to eat whole wheat bulgur. It easy and fabulous as a side dish for a wide variety of meat or vegetarian meals. Please try this.

Provided by Geema

Categories     Grains

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/3 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1 cup bulgur
1 cup tomatoes, seeded and chopped
1 1/2 cups vegetable broth or 1 1/2 cups chicken broth, heated
1 tablespoon honey
1 tablespoon tomato paste
salt and pepper
1 pinch cayenne (optional)
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a medium saucepan over medium heat.
  • Add the onion and cook until lightly browned, about 3 minutes.
  • Add the garlic and cook for another minute.
  • Stir in the tomatos and basil, cooking 2 more minutes.
  • Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
  • Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
  • Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
  • Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
  • Turn off the heat and let sit for 10 minutes.
  • Sprinkle the parsley over the top.

Nutrition Facts : Calories 320.3, Fat 18.6, SaturatedFat 2.6, Sodium 43, Carbohydrate 36.7, Fiber 7.8, Sugar 7.3, Protein 5.4

MIDDLE EASTERN CHICKEN BURGERS



Middle Eastern Chicken Burgers image

Adapted from the Food Network Kitchens, this is a great chicken burger with exotic Middle Eastern flavors! Try it!

Provided by Sharon123

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19

2 teaspoons extra virgin olive oil
1 large onion, finely chopped (Vidalia is good)
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes (more or less to taste)
1 1/2 teaspoons kosher salt
fresh ground black pepper
3 small garlic cloves, minced
1/4 cup flat leaf parsley, chopped
1 lb lean ground chicken
1/4 cup plain yogurt (or sour cream)
3 tablespoons molasses, for brushing (or use pomegranate molasses, or try a spicy honey mustard)
4 whole wheat hamburger buns, toasted
2 tablespoons mayonnaise (optional)
1 tomatoes, thinly sliced
1 English cucumber, thinly sliced
1 small red onion, sliced
lettuce
cilantro, chopped (optional)

Steps:

  • Heat the olive oil in a medium skillet.
  • Add the onion, cinnamon, coriander, and pepper flakes to the skillet, and season with salt and pepper.
  • Cook until the onions are tender, approximately 5 minutes.
  • Stir in the garlic and parsley and cook about 1 minute more.
  • Move to a big bowl and let cool a little.
  • Stir in the chicken and yogurt and mix thoroughly.
  • Season with salt and pepper.
  • Shape into 4 1/2" round patties.
  • Cook in a nonstick skillet over medium heat until nicely browned and cooked, about 5 minutes on each side.
  • Brush burgers with the molasses and let rest for 5 minutes.
  • Serve on toasted buns with mayonnaise(if using), tomato, cucumber, onion, lettuce and cilantro(if using). Enjoy!

Nutrition Facts : Calories 368.9, Fat 6.8, SaturatedFat 1.7, Cholesterol 67.8, Sodium 957.8, Carbohydrate 44.1, Fiber 3.3, Sugar 16.2, Protein 32.7

Tips:

  • Soak the bulgur: Soaking the bulgur in hot water before cooking helps to soften it and reduce the cooking time.
  • Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add in any vegetables that you like, such as carrots, celery, zucchini, or squash.
  • Season the chicken well: The chicken is the star of this dish, so make sure to season it well with a variety of spices. Paprika, cumin, and curry powder are all good choices.
  • Cook the chicken until it is cooked through: Chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer to ensure that the chicken is cooked through before serving.
  • Fluff the bulgur before serving: Fluffing the bulgur with a fork before serving helps to separate the grains and make it light and fluffy.

Conclusion:

This Middle Eastern chicken and bulgur recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the bulgur is fluffy and filling. This dish is also a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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