Turkish · Dinner
Turkish Chicken Bulgur Pilaf
Tavuklu Bulgur Pilavi
Anatolian bulgur pilaf cooked with shredded chicken, butter-toasted vermicelli, tomato, and warm spices, served with parsley, lemon, and a dollop of yogurt for a hearty single-pan weeknight bowl.
$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
18gFat
48gCarbs
8gSugar
8gFiber
780mgSodium
105mgChol
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Instructions
1
Prep
Pat chicken dry, season with half the salt and pepper. Dice onion, mince garlic, grate tomato and discard skin, chop parsley, halve lemon, break vermicelli into pieces.
2
Sear
Melt butter and olive oil in a wide saucepan over medium-high heat 1 minute until foaming. Sear chicken in a single layer 6–7 minutes, turning, until both sides are deeply golden. Push to one side.
3
Saute
Add onion to empty side, cook over medium heat 4–5 minutes until softened. Add garlic 30 seconds until fragrant. Stir in tomato paste, pul biber, cumin, allspice, remaining salt 1 minute until darkened.
4
Toast
Add bulgur and vermicelli, toast over medium heat 1–2 minutes until vermicelli turns deep brown and bulgur glistens. Stir in grated tomato 30 seconds until coated.
5
Simmer
Pour in hot stock with bay leaves, bring to gentle simmer. Drop heat to low, cover, cook 18–20 minutes until bulgur is tender and stock fully absorbed. Rest off heat 5 minutes.
6
Plate
Fluff pilaf onto plates, dollop yogurt over top, scatter parsley, finish with a squeeze of lemon juice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 200g (7.1 oz) coarse bulgur
- 40g (1.4 oz) vermicelli noodles
- 240g (8.5 oz) yellow onion
- 6 garlic cloves
- 300g (10.6 oz) ripe tomato
- 2 tbsp tomato paste
- 2 tsp pul biber Aleppo flakes
- 2 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp ground black pepper
- 2 tsp fine sea salt
- 40g (1.4 oz) unsalted butter
- 20ml (1.3 tbsp) extra-virgin olive oil
- 600ml (2.5 cup) hot chicken stock
- 200g (7.1 oz) plain whole-milk yogurt
- 20g (small handful) flat-leaf parsley
- 1 lemon
- 2 small bay leaves