Bulgur with Chicken and Cream Cheese

SERVINGS 4

PREPARATION TIME 45 MINUTES

INGREDIENTS

1. 400g chicken thigh boneless
2. 1 tsp paprika
3. 1 shot of white wine
4. 1 tbsp extra virgin olive oil
5. 20g butter
6. 200g bulgur wheat
7. 200ml water
8. 2 tbsp extra virgin olive oil
9. 1 zucchini finely chopped
10. 1 tomato diced
11. 2 fresh spring onions finely chopped
12. 1 yellow bell pepper finely chopped
13. 2 tbsp parsley finely chopped
14. 100g cream cheese
15. feta cheese
16. cucumber
17. 70ml vegetable broth
18. salt and freshly ground black pepper

INSTRUCTIONS

1. Place a non-stick pan over medium to high heat.
2. Add the olive oil and bulgur wheat.
3. Stir constantly with a wooden spoon, sautéing for 2-3 minutes until it takes on a nice brown color and becomes fragrant. Once ready, remove from heat.
4. Add 1 cup of water or vegetable broth, salt, and pepper to the pan. Stir and return the pan to the heat.
5. Once the mixture starts bubbling, cover with a lid, remove from heat, and let it sit for 10 minutes until the liquid is absorbed.
6. Once the ingredients soften, add them to the bulgur along with the diced tomato and finely chopped parsley.
7. After 10 minutes, the bulgur is ready.
8. In a blender, mix the cream cheese with feta and cucumber, along with the broth, salt, and freshly ground black pepper, and blend well until it becomes a sauce.
9. Return the non-stick pan to high heat to get it very hot.
10. Add the olive oil and butter, then sauté the chicken for 5-6 minutes.
11. Continue by adding the paprika, salt, and freshly ground black pepper, deglaze with the wine, and continue cooking for another 4-5 minutes.
12. Serve on large individual plates with the bulgur, chicken, and drizzle with the sauce.