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Poultry Bulgurpfanne Recipe

Poultry Bulgurpfanne

Recipe Ingredients for Poultry Bulgurpfanne

For the poultry Bulgurpfanne
1 / 4 Chicken soup
1 tsp Salt
1st Spanish onion 2nd small zucchini
2nd small eggplants 200 grams
Champignond 250 grams
Bulgur something
Cumin something
Ground cinnamon something
Ground nutmeg something
Ground anise something
freshly ground pepper
For the yogurt dip 1st Garlic
300 grams Yogurt
some Salt
some freshly ground pepper
some Chili powder

Poultry Bulgurpfanne Recipe Directions

Rinse the chicken, give one liter of water and salt in a large pot and boil covered. Reduce heat and skim the broth in between with a slotted spoon. Broth simmer covered about 120 minutes. Peel the onion, clean, wash zucchini and eggplant, and cut everything into small cubes. Possibly Wash and clean mushrooms and quarter them. Remove chicken to solve the chicken meat from bones and cut into pieces. Two tablespoons of the chicken fat in a pan, add onions, mushrooms, eggplant and zucchini and sauté. Bulgur and add a quart of broth, bring to a boil, cover and cook about ten minutes. Stir in chicken and spicy taste with the spices.

Remove garlic mash, and mix with yogurt and season with salt, pepper and chili powder: For the dip. Poultry Bulgurpfanne with the yoghurt dip and garnish as desired Serve with pickled chili peppers.

Preparation time: 40 minutes (120 minutes plus cooking time chicken soup)

Per portion: kJ / kcal: 2242/536, Protein: 29.2 g, Fat: 20 g, Carbohydrate: 58 g, BE: 4.5 p>


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