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        Spicy Chicken Thighs with Bulgur

        By Henrik Orre

        Ingredients

        2 people

        • 300 g chicken thighs
        • 1 tsp ground cumin
        • 1 tsp ground coriander
        • ½ tsp cayenne pepper
        • 2 cloves of garlic
        • 100 ml cooking oil
        • 4 wooden skewers

        Bulgur

        • 300 ml boiled bulgur
        • 50 g raisins
        • 50 g chopped mixed nuts (hazelnuts,
        • Brazil nuts, walnuts)
        • 2 tbsp chopped parsley
        • 2 tbsp chopped spring onions
        • The juice of 1 lemon
        • Olive oil
        • Salt and black pepper
        • 100 ml cooking yogurt as a topping
        • 1 tsp harissa (chilli paste) as a topping

        Preparations

        Boil the bulgur according to the directions on the package.

        While it’s boiling, mix together the spices, finely grated garlic and cooking oil to make a marinade. Cut the chicken into equal-sized pieces and turn the pieces in the marinade. Slide the chicken onto the skewers and cook for 10 to 15 minutes on a grill.

        Mix the bulgur with the raisins, nuts, parsley and spring onions. Add the lemon juice, olive oil, salt and black pepper to taste.

        Mix the yogurt and harissa, and use it to top the freshly grilled chicken skewers.

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