Turkish Chicken Bulgur Pilaf — Tavuklu Bulgur Pilavi
Anatolian bulgur pilaf cooked with shredded chicken, butter-toasted vermicelli, tomato, and warm spices, served with parsley, lemon, and a dollop of yogurt for a hearty single-pan weeknight bowl.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry, season with half the salt and pepper. Dice onion, mince garlic, grate tomato and discard skin, chop parsley, halve lemon, break vermicelli into pieces.
Sear
Melt butter and olive oil in a wide saucepan over medium-high heat 1 minute until foaming. Sear chicken in a single layer 6–7 minutes, turning halfway, until both sides are deeply golden. Push to one side.
Saute
Add onion to empty side, cook over medium heat 5 minutes until softened. Add garlic 30 seconds until fragrant. Stir in tomato paste, pul biber, cumin, allspice, remaining salt 1 minute until darkened.
Toast
Add bulgur and vermicelli, toast over medium heat 1 minute until vermicelli turns deep brown and bulgur glistens. Stir in grated tomato 30 seconds until coated.
Simmer
Pour in hot stock with bay leaves, bring to gentle simmer. Drop heat to low, cover, cook 18 minutes until bulgur is tender and stock fully absorbed. Rest off heat 5 minutes.
Plate
Fluff pilaf onto plates, dollop yogurt over top, scatter parsley, finish with a squeeze of lemon juice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.