Chicken Cardamom with Bulgur Pilaf

Selam everybody.....Merhaba from Turkey.

Who doesn't like cardamom? If you don't like it, you better try it.

If  you are looking for dinner or lunch menu idea, I recommend this one. Quick and easy to make but the result isn't as simple as how it's prepared. I guarantee it will be repeatable menu for your family.

I made this bulgur pilaf deliberately simple so it can go with your other favorite meal.

Served 4 .

Cardamom Chicken Ingredients:
 4 pieces of chicken thighs, stab at some places with a fork
 1 medium onion, grated
 3 cloves garlic, grated
 2 tsp cardamom powder
 1 teaspoon ground cumin
 ½ tsp pepper powder
 ½ tsp powdered ginger
 ½ tsp chili powder
 4 tablespoons canola oil or other vegetable oil
 1 tablespoon molasses (can be replaced with honey)
 1 ½ tsp salt or to taste


How to make chicken cardamom:
Mix all the spices for the marinade. Marinate chicken thighs minimum 3 hours in refrigerator or overnight. Bake in the oven with a temperature 190 ⁰ C until done. Or it could be roasted on a charcoal.


Serve warm with pilaf and salad.

Bulgur pilaf Ingredients:
 1 ½ cup bulgur, rinsed and drained
 ⅓ cup canola oil
 1 medium onion, finely chopped
 2 bay leaves (optional)
 2 tablespoons sweet tomato paste (can be mixed with chilli paste)
 ± 2 cups hot water (or chicken/ beef  broth)

 Chicken/beef bulyon (optional)
 1 ½ tsp salt

How to make a bulgur pilaf:
Heat oil in medium pan or skillet, saute onion and bay leaves until fragrant and wilted. Put in the bulgur, broth and salt then stir well. Pour hot water and stir well. Cover the pan and reduce heat at lowest level. Cook about 15 ~ 20 minutes. Turn off heat and let the pot remain closed about 10 minutes.

Serve warm.

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