Grilled Spicy Chicken With Bulgur Recipes

Steps:

• In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.

Steps:

• Heat a grill to medium. Clean and lightly oil hot grill. In a large bowl, toss together drumsticks, thighs, cumin, coriander; season with salt and pepper. Grill until cooked through, 20 minutes, turning often.
• Meanwhile, in a medium pot, heat olive oil over medium-high. Add shallots and cook, stirring, until browned, 5 minutes. Transfer shallots to a medium bowl. Add bulgur and water to pot; season with salt and pepper. Bring to a boil over high and cook 1 minute. Stir, cover, remove from heat, and let stand until water is absorbed, 10 minutes. Fluff bulgur with a fork; transfer to bowl and toss with shallots, almonds, and lemon juice. Season with salt and pepper. Serve chicken with bulgur topped with cilantro.

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Steps:

• Heat on high a nonstick skillet that is large enough to hold all the ingredients. Reduce heat to medium-high, and add 1 teaspoon of the olive oil. Saute the chicken breasts until golden on both sides. Set aside.
• Meanwhile, chop whole onion. Add the remaining oil to the pan, and saute the onion until it softens and begins to turn golden. Meanwhile, mince garlic and add.
• Stir in the bulgur, cardamon, coriander and cumin and mix well. Add the stock, and reduce heat to medium-low. Return the chicken to the pan, cover and continue cooking until liquid has been absorbed.
• Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook. Season with salt and pepper, and serve.

Steps:

• Put the bulgur, 2 teaspoons salt and 1 1/2 cups water in a saucepan and bring to a boil. Cover immediately, remove from the heat and let stand until all of the water has been absorbed, about 20 minutes.
• Position an oven rack in the top of the oven, put a baking sheet on the rack and preheat the broiler on low. (If the broiler has just 1 setting, preheat the baking sheet on a rack 8 inches from the broiler.)
• Add the lemon juice, mustard, garlic and shallot to a medium bowl and whisk to combine. Whisk in 1 teaspoon salt and a couple turns of ground black pepper. Drizzle in the olive oil, whisking until well combined. Pour half of the mixture into a large bowl or resealable plastic bag. Reserve the remaining half for the bulgur.
• Add the chicken to the marinade, turning to coat evenly. (The chicken is ready for cooking immediately, but you can also marinate it, refrigerated, for up to 12 hours before cooking.)
• Carefully remove the preheated baking sheet from the oven. Remove the chicken from the marinade (discard the marinade), sprinkle with salt and pepper and arrange skin-side up on the baking sheet. Broil until the chicken is crispy and golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 175 degrees F, 15 to 20 minutes.
• While the chicken is cooking, toss the bulgur with the tomatoes, parsley, mint, cucumbers and reserved marinade. Season with salt and pepper.
• Transfer the chicken to a large platter and serve with the bulgur salad.

Steps:

• Preheat a grill to medium high. Coat the chicken legs with 1 tablespoon olive oil, then sprinkle all over with the cinnamon, ginger, cayenne and 3/4 teaspoon salt. Transfer to the grill, skin-side up; cover and cook 12 minutes. Flip the chicken, cover and continue cooking until the skin is golden brown and a thermometer inserted into the thickest part registers 160 degrees F, 10 to 15 more minutes. Grill the grapes, covered but turning occasionally, until slightly charred, about 6 minutes.
• Meanwhile, combine 1 1/2 cups water, the butter, lemon zest and a pinch of salt in a medium saucepan; bring to a boil. Add the bulgur, reduce the heat to medium low and simmer, covered, until tender, about 15 minutes. (Drain any excess water, if necessary.)
• Fluff the bulgur with a fork and stir in the grilled grapes, discarding the stems. Stir in the scallions, parsley and the remaining 1 tablespoon olive oil; season with salt. Serve with the chicken.

Steps:

• Combine the first five ingredients; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 165°.

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.

Steps:

• Rub 1 tbsp harissa paste over the chicken. Heat the oil in a deep non-stick pan, then fry the chicken for about 3 mins on each side, until just golden (it won't be cooked through at this stage). Remove and set aside.
• Add the onions, then gently fry for 5 mins until soft. Tip in the pine nuts and continue cooking for another few mins until toasted. Tip in the apricots, bulgur and stock, then season and cover. Cook for about 10 mins until the stock is almost absorbed.
• Return the chicken to the pan, re-cover and cook for 5 mins on a low heat until the liquid has been absorbed and the chicken is cooked through. Fluff up the bulgur with a fork and scatter with the coriander to serve.