Middle Eastern recipe for Burghul Bel Banadura and Chicken Drumstick

Name: Middle Eastern recipe for Burghul Bel Banadura and Chicken Drumstick
Prep time: 10m
Cook time: 35m
Yield: 1
Cuisine: Arabic

A peppery dish made with bulgur, chicken drumsticks and boiled chickpeas

Chef Andreh Ghanimeh, Special to Gulf News

Cuisine:Arabic

Cook time:35m

Prep time:10m

Servings:1

For the Burghul

200 gms white bulgur 

1 small-sized onion 

2 cloves of garlic 

1 medium-sized green capsicum 

135 gms tomato paste

130 gms boiled chickpeas

1 tbsp cumin powder 

1 tbsp black pepper, whole

400 ml chicken broth or 1 cup

Oil to shallow fry and cook 

For the Chicken Drumsticks

3 to 4 chicken drumsticks

1 tsp salt 

1 tsp black pepper powder

1 tsp garam masala or an Indian mix of spices

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Ingredient Substitution Guide

Marinate the chicken with salt, pepper and garam masala and keep it aside for 15 to 20 minutes in a cool and dry place.

Then, shallow fry the marinated chicken drumsticks and keep them aside.

Next, in a pan, add cooking oil and heat it. Add diced onions and minced garlic into the pan and fry them on medium heat till they turn slightly brown.

Next, add diced green capsicum and stir for 2 to 3 minutes until cooked well.

Then, add tomato paste to the sautéed vegetables and add a tablespoon of cumin powder, black pepper, and boiled chickpeas.

Once the mix starts simmering, add the soaked burghul and a cup of chicken broth and allow it to cook for 25 minutes.

Serve warm and enjoy.

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Chef Andreh Ghanimeh

Chef Andreh’s love for cooking started when he was young. He began as a home cook when he lived with his large Lebanese family, where food is at the heart. Today, Chef Ghanimeh specialises in modern rustic Mediterranean cooking and is known for adding his fusion touch and imbibing flavours from Greek, Syria, Lebanon, and Jordan. He developed this recipe for Grandiose.