Crispy Chicken Thighs With Bulgur Risotto

  • Difficulty: Basic
  • 30 minutes
  • 3 servings

You haven’t tried bulgur before? Well this recipe is the perfect excuse! Mix the bulgur with almonds, raisins and chili and you’re guaranteed to have an amazing meal. You can serve it with a multitude of meats, but today we recommend some crispy chicken thighs!

Ingredients Needed for Crispy Chicken Thighs With Bulgur Risotto

3 chicken thighs
½ lemon
2 teaspoons of chili flakes
salt
½ cup flour
2 eggs, whisked
½ cup breadcrumbs
vegetable oil for frying
1 ounce almond s, minced
1 ounce raisin, minced
2 jalapenos s, thinly sliced
7 ounces of bulgur wheat

How to Cook Crispy Chicken Thighs With Bulgur Risotto

  1. Squeeze the lemon over the chicken thighs and season them with salt and chili flakes. Cover them with aluminum foil and let them marinate for 30 minutes.
  2. Coat the chicken with flour then with the whisked egg finally with the breadcrumbs. Heat the oil in a skillet. Fry the chicken thighs for about 8 minutes per side, until golden and crispy.
  3. To make the bulgur, the ratio is 2 parts of water for 1 part of bulgur wheat. Bring the water to a boil and add the bulgur wheat. Cover and simmer for 12-15 minutes until soft. Drain off excess liquid.
  4. Add the raisins, jalapeno, and almonds in the cooked bulgur and combine. Add the bulgur in a cooking ring, and press it on top. Remove the ring and your risotto is ready.
  5. Place the chicken thighs over a large plate and serve them next to the bulgur risotto!

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