BULGUR WITH CHICKEN, ZUCCHINE, PARSLEY AND LEMON
After a weekend with thunder echoing far away or close by more or less all the time, not to forget the sound of rain on leaves which is surprisingly noisy when you start listening to it, I’m happy to change these noises for city noises-I’m off with my offspring to visit Museo Galileo in Florence which re-opened Thursday after a general re-do, they even changed the name! I will enjoy the disturbing noises and smells of a big city with great relish and I also know that I will do the same when I return here. And then I will get a lot of new noises because they are beginning to make the small parking space next to our garden that I really wish wasn’t going to happen. Some people seem to think that concrete is the new black and put it everywhere, and that goes for my comune! Enough of this and on to the recipe, an easy chicken dish that almost every one likes or at least should like because looking at it from the cook’s view-you should really like everything we make, shouldn’t you? Maybe that was going a bit too far but is is a dream and let us dream, at least let us dream!
BULGUR WITH CHICKEN, ZUCCHINE, PARSLEY AND LEMON
4 servings
350 g/12,3 oz bulgur
4 slices of chicken breast
2 zucchine
1 onion
juice of 1 lemon
4 tblsp parsley, finely chopped
salt
extra-virgin olive oil
Cook the bulgur in lightly salted water for 20-25 minutes.
Clean, trim and chop the onion. Cut the slices of chicken into strips, do the same with the zucchini.
Heat up some olive oil in a pan and sweat (thank you Paul!) the onion, add the zucchine and keep on cooking until they are soft and if possible a bit golden.
Increase the heat and add the chicken and the lemon juice and sauté for 4-5 minutes or until the chicken is properly cooked. Add salt.
Mix the bulgur with the chicken, zucchine and the parsley, drizzle olive oil over if needed.
The weather here in Austria has been horrendous too – snow for 6 months and then 2 of rain, gah! Have a lovely trip to Florence and I wish you sunny skies ^_^
This is a really lovely dish, I made it once with addition of saffron and curry, which gave it a lovely yellow colour.
Have a great time in Florence.
Hello Ilva, I just discovered your blog through Meeta’s.
I really like your space and your recipes.
Especially this one here. Healthy, fresh and looks delicious.
I love the taste of bulgur.
Magda
This looks great. I’ll have to try making this. I’m always looking for more ways to use bulgur.
Now I know what to take to work one day this week
thank you Ilva x
I always wanted to visit the Galileo Museum and see his famous telescopes, how fun it is for you just to be able to drive there. Weather here is sunny and clear and suffocatingly hot, give me rain!
it is nice on and off but what a bad summer it has been so far! Not to talk about the spring! Poor us so let’s eat well!
oh I like that, saffron must be a great addition! and thank you!
Hi Magda and thank you, you are so very welcome here!
infinte are the ways you can use bulgur, now i want to make a dessert with it, I have a few ideas…
My pleasure Anne! xo
you can see three of his fingers and a tooth too but I like the instruments more. If you check out the web site, you can take virtual tours and se the coolection in hires pics!
This both looks and sounds divine! This has been bookmarked; love your blog!
xxMK
Delightful Bitefuls
I’m sorry, I’m confused, sweat and cook the onions and zucchini until golden and then continue to cook them with the chicken? I’ll try it that way, I guess. Best,
Bill carr
thank you Mary!
yes, not too golden obviously then if the chicken pieces aren’t too big they all end up evenly cooked so to speak!