Prep 10 m
Cook 35m
Serves
1
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Ingredients

    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

Method

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.