Chicken with Bulgur and Zucchini Recipe
Zucchini season, but it’s hot outside and you don’t want to stand at the stove for a long time. A simple and delicious recipe, while quite low-calorie.
Servings
10
Cook Time
120minutes
Servings
10
Cook Time
120minutes
Ingredients
Instructions
  1. Cut chicken thighs into 4 pieces.
  2. In a bowl, mix soy sauce, wine, water and salt. Stir in the salt.
  3. Pour marinade over the thighs. Set aside to marinate for 30 minutes. High-quality meat will take almost the entire marinade.
  4. Peel the zucchini, chop coarsely. Add salt and sprinkle with spices. Mix it. Set aside for 30 minutes.
  5. After 30 minutes, peel the onion, cut it arbitrarily.
  6. Preheat a deep frying pan or saucepan, pour vegetable oil, fry the onion until transparent.
  7. Lay out the chicken, fry it over high heat so that it grabs a little. Spread the chicken in pieces so that the marinade, which the chicken has not absorbed, remains in the bowl. We don’t need him anymore.
  8. Reduce the heat to a minimum, pour the zucchini to the chicken (along with the water that the zucchini gave away). Close the lid and plug the hole on the lid, from which steam usually escapes. Leave to simmer for an hour.
  9. After an hour – add bulgur, mix. Zucchini juice is usually given a lot, it is necessary that a little liquid does not cover the contents of the pan. If there is not enough liquid, fill it with hot water, if there is a lot, pour out the excess. Close the lid again with the hole closed. Leave to simmer for 30 minutes.
  10. After 30 minutes, open the lid, stir and serve.
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