Even when I’m following a low-carb diet, I can’t seem to resist eating bulgur! I was raised on this healthy, nutty grain, and it has always held a special place in my heart. Bulgur has long been a staple in Lebanese, Middle Eastern, and Mediterranean cuisines, and it is also enjoyed in India and the Balkan states.
Today, I’m sharing my delicious Chicken Bulgur Pilaf (Djej bil Bourghol), a comforting Lebanese dish made with tender chicken, nutty bulgur wheat, and vermicelli, all seasoned with freshly ground black pepper. Known as Djej bil Bourghol in Arabic, this flavorful, home-style dish makes a satisfying lunch or dinner that the whole family will enjoy!
Why Should You Include Bulgur in Your Diet?
- Although bulgur is parboiled, a process that involves partially cooking the grain, it is still considered a whole grain because it retains most of its bran and germ.
- Bulgur is rich in fiber and provides essential vitamins and minerals, including iron, potassium, and magnesium.
- Bulgur has a relatively low glycemic index, making it a potentially good choice for people with diabetes when included in a balanced diet. Choosing fiber-rich whole grains may also help reduce the risk of developing type 2 diabetes.
- Bulgur and other fiber-rich foods may support weight management by helping you feel fuller for longer and reducing the likelihood of overeating.
- Research suggests that regularly consuming whole grains as part of a balanced diet may help lower the risk of cardiovascular disease.
- Bulgur is relatively low in calories compared with some other grains, including brown rice and quinoa, although the exact difference depends on the serving size and how the grains are prepared.
- Eating bulgur and other whole grains regularly may help reduce chronic inflammation as part of a healthy dietary pattern.
- Bulgur cooks relatively quickly, making it a convenient choice when you want to prepare a nutritious meal without spending too much time in the kitchen.
Can I Use Store-Bought Chicken Broth?
I wouldn’t recommend using store-bought chicken broth for this recipe. The spices in our homemade chicken broth add a special depth of flavor to the dish! However, if you’re looking to save time, you can cook the chicken a day ahead, let it cool, and refrigerate it along with its broth. Alternatively, you can use a slow cooker to prepare the chicken in advance. Once the chicken is cooked and your broth is ready, you can whip up this delicious chicken bulgur pilaf in just 35 minutes!
Can I Omit the Vermicelli from Chicken Bulgur Pilaf?
Although vermicelli adds a lovely dimension to the dish, you can definitely leave it out! You can even add a cup of canned chickpeas for extra flavor, texture, and a boost of plant-based protein.
Flavoring the broth with a cinnamon stick may sound unusual to many of you, as cinnamon is most commonly used in desserts in Western cultures!
-
In the Middle East, cinnamon is often used in savory dishes, including soups, pilafs, and meat or chicken broths. It adds a pleasant depth and complexity of flavor to the broth. Cinnamon is also a common ingredient in Lebanese and Syrian seven-spice blends, and it is used to flavor traditional dishes such as Lebanese Rice and Chicken (Riz Ala Djej) and Lebanese Rice with Meat!
What Type of Bulgur Should I Use for This Recipe, and Should I Soak It Before Cooking?
- Coarse bulgur (Grade 3) is the best choice for pilafs, and this Chicken Bulgur Pilaf is no exception! Fine bulgur is typically used in recipes such as tabbouleh and kibbeh. Unlike rice, bulgur does not need to be soaked before cooking in this recipe because it has already been parboiled!
Authentic Lebanese Bulgur Recipes to Try Next
If you love the hearty texture of whole grains, expand your recipe rotation with these comforting, traditional dishes from our kitchen.
- Bulgur Tomato Pilaf
- Mujadara with Bulgur
- Mujadara Hamra
- Mujadara with Red Beans and Bulgur
- Lying Tabbouleh
Let’s Stay in Touch!
Facebook, Instagram, YouTube , Pinterest and TikTok!
Lebanese Chicken Bulgur Pilaf (Djej bil Bourghol)
Description
Ingredients
- 1 whole chicken weighing about 1.3 kg (2 lb 14 oz)
- 2 medium onions finely chopped
- 1¼ cups vermicelli about 125 g / 4 oz
- 2 cups coarse bulgur
- ½ cup canola oil
- 1 tablespoon butter
- 4 cups chicken broth
- A generous amount of freshly ground black pepper
- 2 teaspoons salt or to taste
- A pinch of ground cinnamon for sprinkling over the dish before serving (optional)
For the Chicken Broth
- 1 onion
- 1 cinnamon stick
- 3 cardamom pods
- 3 bay leaves
Instructions
- Clean the chicken, place it in a large pot, and add enough water to cover it. Bring to a boil over high heat, skimming off any foam that rises to the surface. Once the water reaches a boil, add the onion, cinnamon stick, cardamom pods, and bay leaves. Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the chicken is fully cooked and tender enough to fall off the bone.
- Strain the broth and transfer the chicken to a dish. Once cool enough to handle, remove the bones and shred the chicken into large pieces.
- Break the vermicelli into 2.5 cm (1-inch) pieces, or use a brand that is already cut into smaller pieces.
- Heat the oil and butter in a large pot. Add the chopped onions and sauté until softened and tender. Add the vermicelli and stir constantly to prevent it from burning. Continue stirring and sautéing until the vermicelli turns golden brown. This happens faster than you might expect, so keep a close eye on it!
- Add the bulgur and stir briefly to coat it with the oil, vermicelli, and onions. Sauté everything together for about 30 seconds.
- Pour in 4 cups of the strained chicken broth, season with salt and freshly ground black pepper, and bring to a boil. Add the shredded chicken and give everything a quick stir. Cover the pot, reduce the heat to very low, and let it simmer for about 25 minutes, allowing the flavors to meld beautifully.
- Fluff the chicken bulgur pilaf with a fork and serve warm alongside plain yogurt or a refreshing Middle Eastern salad. Heavenly delicious!
Video
Notes
2 Comments
Tastes yummy, thanks!
My pleasure, Amir.