Chicken and Pine Nut Bulgur Wheat Pilaf

This easy and healthy chicken and pine nut bulgur recipe offers both comfort and flavour. With the protein-packed chicken and the substitution of high-fiber, low-GI bulgur wheat for rice, this pilaf becomes a nutritional powerhouse. To elevate the dish, I love serving it with creamy labneh or silky Greek yogurt, topped with fresh coriander leaves.

Originating from the Mediterranean and Middle East, bulgur, also known as cracked wheat, has a long history and is a staple in traditional cuisines. It has been used for centuries in bulgur wheat pilafs and the well-loved tabouleh salad. For this recipe, we opt for larger grained bulgur to enhance the texture and taste.

The preparation of this chicken and pine nut bulgur dish is incredibly simple, making it perfect for an easy weeknight supper.

Chicken and Pine Nut Bulgur Wheat Pilaf

Serves 2

Ingredients

• 150g bulgur wheat (larger grains)

• 400ml chicken stock

• 4 tablespoons pine nuts, toasted

• 1 cooked chicken breast, shredded

• Knob of butter

• Labneh or greek yoghurt

• 1 tablespoon olive oil

• Coriander leaves to garnish

Method

• Begin by cooking the bulgur wheat in a covered pot over medium heat, using chicken stock or water and a pinch of salt. Keep a close eye on it to ensure it remains moist. The goal is to achieve a tender texture with a slight bite and springiness.\

• In a separate bowl, combine the yogurt, a pinch of salt, and the olive oil.

• Next, gently fry the pine nuts in butter until they turn golden. Then, add the cooked drained bulgur to the pan, tossing it frequently to coat and remove any excess liquid. This technique, inspired by a Syrian cooking method, imparts a delightful nutty flavour to the dish.

• Introduce the shredded chicken to the pan and continue tossing for an additional 4-5 minutes. The aim is to heat the chicken thoroughly without drying it out.

• Season to taste. To serve, top the dish with a generous dollop of labneh or Greek yogurt and a sprinkle of fresh coriander.