Poultry Bulgurpfanne Recipe
Recipe Ingredients for Poultry Bulgurpfanne
| Amount | Ingredient |
|---|---|
| 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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