Ingredients:
Bottom Layer:
- Carrots, celery, onions (lots), cut into strips
- Garlic, cut into chunks
- 1/2 cup Bulgur (or substitute with rice or lentils)
- Season with salt, my seasoning (https://home-cooking-recipe.com/2024/01/07/all-round-seasoning-recipe/), black pepper
Chicken:
- 500 grams of boneless chicken thighs
- 2 tablespoons of cornflour
- Season with salt, chicken seasoning, black pepper
Top Layer:
- 6-7 potatoes, cut into chips (can be a combination of sweet potatoes)
- 2 tablespoons of oil
- 2 tablespoons of cornflour
- Season with salt, black pepper
Preparation:
- Preheat the oven to 200 degrees Celsius.
- In a pan, arrange the bottom layer by placing carrots, celery, onions, and garlic strips. Add the bulgur in the middle of the pan, distributing it evenly. Season the vegetables and bulgur with salt, your seasoning, and black pepper.
- Mix the boneless chicken thighs with cornflour, salt, chicken seasoning, and black pepper. Place the seasoned chicken on top of the vegetables and bulgur in the pan.
- In a separate bowl, mix the cut potatoes with salt, black pepper, and oil.
- Arrange the potato mixture on top of the layer of chicken in the pan. Sprinkle a little more salt over the potatoes.
- Cover the pan and bake in the preheated oven for 45 minutes.
- Uncover the pan and continue baking for an additional 30 minutes or until the potatoes are golden and soft.
- Once done, remove from the oven and let it cool slightly before serving.
Recipe reference and US measures
US measures and estimates below are retained from the existing recipe reference.
One-Pot Chicken with Vegetables, Bulgur and Crispy Potatoes
Seasoned chicken thighs bake over vegetables and bulgur, topped with cornflour-coated potatoes.
- Oven: 200°C / 400°F
- Bake: 45 minutes covered, then about 30 minutes uncovered
Ingredients
- Carrots, celery and plenty of onions, cut into strips; quantities not specified
- Garlic, cut into chunks; quantity not specified
- ½ cup bulgur (about 90 g), or substitute rice or lentils
- Salt, all-round seasoning and black pepper
- 500 g boneless chicken thighs (about 1.1 lb)
- 2 tbsp cornflour, for the chicken
- Chicken seasoning, salt and black pepper
- 6–7 potatoes, cut into chips; sweet potatoes may be included
- 2 tbsp oil
- 2 tbsp cornflour, for the potatoes
- Salt and black pepper
Directions
- Heat the oven to 200°C / 400°F.
- Arrange the carrots, celery, onions and garlic in the bottom of a baking dish. Add the bulgur, rice or lentils in the middle and season with salt, all-round seasoning and black pepper.
- Toss the chicken with 2 tbsp cornflour, salt, chicken seasoning and black pepper. Arrange it over the vegetables and grain.
- Toss the potatoes with oil, 2 tbsp cornflour, salt and black pepper. Arrange over the chicken and add a little more salt.
- Cover the dish and bake for 45 minutes. Uncover and bake for about 30 minutes more, until the potatoes are golden and soft. Cool slightly before serving.
Vegetable quantities, seasoning amounts and serving yield are not specified. Bulgur contains wheat; for a gluten-free version, use rice or lentils and check seasoning and cornflour labels.
US measures are approximate.
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