Kurdish Biryani Bulgur with Chicken

Ingredients

• 12 oz chicken thighs, cubed
• 1 cup bulgur
• 1 cup peas and carrots
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground allspice
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Pat the chicken dry and season it with the allspice, 1/2 teaspoon salt, and pepper. Heat the oil or butter in a heavy saucepan over medium-high heat.
2. Brown the chicken in a single layer for 4 to 5 minutes, turning once, until golden on two sides, then lift it onto a plate. It will finish cooking in the bulgur.
3. Lower the heat, add the onion with a pinch of salt, and cook for 6 to 8 minutes until soft and deep golden, scraping up the browned bits from the base.
4. Add the garlic for 30 seconds, then the bulgur, and stir for 1 minute so every grain is coated in the seasoned fat.
5. Pour in 2 cups hot water, add the peas and carrots, season with salt, and bring to a boil.
6. Return the chicken and any juices to the pan, pushing the pieces into the bulgur. Cover, reduce to the lowest heat, and cook for 15 minutes without lifting the lid.
7. Take the pan off the heat and leave it covered for 10 minutes more. This resting step is what lets the bulgur finish steaming and separate into distinct grains.
8. Check that the chicken has reached 165F (74C), fluff the bulgur with a fork, and serve with the fresh herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.