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Chicken on a Pillow from Bulgur Recipe
I love recipes 2 in 1. When the side dish does not need to be prepared separately. And I wrote this recipe. The result pleased everyone, so I decided to share my idea with the cooks. I hope you like it.
Cook Time 120 minutes
Servings
Ingredients
Side dish:
Base:
Cook Time 120 minutes
Servings
Ingredients
Side dish:
Base:
Instructions
  1. Base. Marinate the chicken. We put the hams (in half) or shins, or thighs in a deep dish. Add soy sauce, mustard, ajika, mayonnaise, chopped garlic, add a little salt (salty soy sauce), pepper, you can add your favorite seasonings. Mix well, carefully and generously smearing each piece. And leave it alone in a cool place. Meanwhile, we start preparing the side dish.
    Base.
Marinate the chicken. We put the hams (in half) or shins, or thighs in a deep dish. Add soy sauce, mustard, ajika, mayonnaise, chopped garlic, add a little salt (salty soy sauce), pepper, you can add your favorite seasonings. Mix well, carefully and generously smearing each piece. And leave it alone in a cool place.
Meanwhile, we start preparing the side dish.
  2. Bulgur (I did not wash) fry in a pan to change the color a little. This is done in order to be crumbly. Move to a baking tray and season with salt.
    Bulgur (I did not wash) fry in a pan to change the color a little. This is done in order to be crumbly. Move to a baking tray and season with salt.
  3. Grate the carrots on a large grater. Cut the onion any way you like. I cut it into a large cube. Fry the carrots and onions together for 10 minutes, until the color changes slightly. Then add the mushrooms. (I had frozen mushrooms. Defrosted, pressed before frying). Season with salt and pepper. And Golden.
    Grate the carrots on a large grater.
Cut the onion any way you like. I cut it into a large cube. Fry the carrots and onions together for 10 minutes, until the color changes slightly.
Then add the mushrooms. (I had frozen mushrooms. Defrosted, pressed before frying). Season with salt and pepper. And Golden.
  4. Toasting, together with the oil on which it was fried (preferably a mixture of vegetable and cream), pour on the bulgur, add the sliced Bulgarian pepper and your favorite spices. If desired, you can add tomato paste or tomatoes, green peas, and other vegetables. Stir. Pour water so that it covers the bulgur approximately 1-1. 5 cm. I poured it over my eye, just added water as needed.
    Toasting, together with the oil on which it was fried (preferably a mixture of vegetable and cream), pour on the bulgur, add the sliced Bulgarian pepper and your favorite spices. If desired, you can add tomato paste or tomatoes, green peas, and other vegetables.
Stir. Pour water so that it covers the bulgur approximately 1-1. 5 cm. I poured it over my eye, just added water as needed.
  5. Now it's your turn to spread the chicken. Sprinkle the pieces with paprika, for a beautiful color. And ground nutmeg. Pour the marinade on the bulgur. There is no need for good to disappear )) Cover with foil and put in the oven 200 degrees for 40 minutes. It is necessary to take into account the features of your oven!!!
    Now it's your turn to spread the chicken. Sprinkle the pieces with paprika, for a beautiful color. And ground nutmeg. Pour the marinade on the bulgur. There is no need for good to disappear ))
Cover with foil and put in the oven 200 degrees for 40 minutes. It is necessary to take into account the features of your oven!!!
  6. After this time, remove the foil and turn on the grill mode (if available). The goal is for the chicken to get a nice crust. And another 20-30 minutes. Look at the readiness (if you pierce the chicken, the transparent juice is released) and appearance.Well, that's it! Bon Appetit!
    After this time, remove the foil and turn on the grill mode (if available). The goal is for the chicken to get a nice crust. And another 20-30 minutes. Look at the readiness (if you pierce the chicken, the transparent juice is released) and appearance.Well, that's it! Bon Appetit!

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