Bulgur with chicken fillet and dried apricots
2 servings
25 minutes
Bulgur with chicken fillet and dried apricots is a refined dish of European cuisine that harmoniously combines the tenderness of chicken fillet, the sweetness of dried apricots, and warm notes of cinnamon. Bulgur, known for its lightness and nutritional value, serves as an ideal base here, absorbing the aromas of all ingredients. The origins of the recipe can be linked to Eastern and Mediterranean traditions where bulgur is often used with meat and dried fruits. The finished dish surprises with a balance of flavors—the sweetness of dried apricots perfectly complements the tenderness of chicken while cinnamon adds a slight spiciness. Bulgur with chicken and dried apricots is suitable for a cozy family dinner or a festive table, highlighting your refined culinary sense.
1
Bring water to a boil, then add salt and pour in bulgur. Then reduce the heat and cook for 12 minutes.
- Bulgur: 100 g
2
After 5 minutes, add chopped dried apricots and cinnamon to the bulgur.
- Dried apricots: 30 g
- Cinnamon: to taste
3
Cut the chicken fillet into small pieces in parallel, salt it, and sprinkle with a little cinnamon.
- Chicken breast fillet: 300 g
- Cinnamon: to taste
4
Fry without oil in a non-stick pan.
5
Add cooked chicken to the bulgur in the last few minutes of cooking, stir.
- Chicken breast fillet: 300 g
6
Drain the finished dish in a colander.
