Tavuklu Bulgur Pilaf

Nutrition · per serving

Steps

1. 1

   In a bowl, combine the chicken thighs with lemon zest, 2 tablespoons lemon juice, grated garlic, oregano, cumin, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Mix well to coat, then leave to marinate for 15 minutes at room temperature while you prepare the rest. A short marinade is enough here because the lemon and salt work quickly on the surface.

   300 g boneless skinless chicken thighs1 tsp lemon zest2 tbsp lemon juice2 cloves garlic, finely grated1 tsp dried oregano1/2 tsp ground cumin3/4 tsp fine sea salt1/4 tsp black pepper1 tbsp extra-virgin olive oil
2. 2

   Rinse the bulgur briefly under cold water, then drain well. Finely dice the onion, chop the garlic, slice the spring onions, and chop the parsley and mint so everything is ready for quick assembly later.

   140 g medium bulgur wheat1 small (120 g) yellow onion, finely diced2 cloves garlic, finely chopped20 g flat-leaf parsley, chopped10 g mint leaves, chopped2 spring onions, thinly sliced
3. 3

   Heat a wide sauté pan or deep skillet over medium-high heat. Add the marinated chicken and cook for 4-5 minutes on the first side until well browned, then turn and cook for 3-4 minutes more until the chicken is just cooked through and lightly caramelised. Transfer to a plate to rest; those browned bits in the pan will flavour the pilaf.

   300 g boneless skinless chicken thighs
4. 4

   Lower the heat to medium. Add 1 tablespoon olive oil to the same pan, then cook the onion with a small pinch of the remaining salt for 4-5 minutes until softened and lightly golden. Stir in the chopped garlic and cook for 30 seconds, just until fragrant, so it does not burn.

   1 tbsp extra-virgin olive oil1 small (120 g) yellow onion, finely diced2 cloves garlic, finely chopped1/4 tsp fine sea salt
5. 5

   Add the bulgur to the pan and stir for 1 minute to coat it in the oil and onion mixture. Pour in the chicken stock, add the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper, and bring to a gentle boil. Once bubbling, reduce to low, cover, and cook for 10-12 minutes until the bulgur is tender and the liquid is absorbed.

   140 g medium bulgur wheat350 ml chicken stock1/4 tsp fine sea salt1/4 tsp black pepper
6. 6

   While the bulgur cooks, slice the rested chicken into thick strips. In a small bowl, toss the parsley, mint, spring onions, 1 tablespoon lemon juice, and 1 tablespoon olive oil together. This keeps the herbs glossy and bright rather than dry when folded in.

   20 g flat-leaf parsley, chopped10 g mint leaves, chopped2 spring onions, thinly sliced1 tbsp lemon juice1 tbsp extra-virgin olive oil
7. 7

   Take the pan off the heat and let the bulgur stand, covered, for 5 minutes. Fluff with a fork, then fold in about two-thirds of the herb mixture. Taste and adjust with an extra squeeze of lemon from the wedges if you like it sharper.

   2 lemon wedges
8. 8

   Spoon the bulgur pilaf onto plates or into shallow bowls. Arrange the sliced chicken over the top, finish with the remaining herbs and the toasted pine nuts, and serve with lemon wedges alongside for squeezing at the table.

   20 g toasted pine nuts2 lemon wedges

Origin & History

Bulgur pilaf is a cornerstone of Eastern Mediterranean and Turkish home cooking, where cracked wheat is simmered into savoury, deeply comforting dishes. This modern version pairs that classic pilaf style with lemony marinated chicken and fresh herbs for a lighter bowl that still feels rooted in the region's pantry and flavours.