Duel Soul
Bulgur wheat, quick hummus, and filled with a warmly-spiced chicken.
Servings 4
Ingredients
Bulgur Wheat
- 1 c bulgur wheat
- 3 c water
- 1 tsp salt
Hummus
- 1 can garbanzo beans drained
- 3 tbsp lemon juice
- ½ tsp salt
Spiced Chicken
- 2 chicken breasts
- ½ tsp allspice
- ½ tsp salt
- ¼ tsp cinnamon
- ⅛ tsp cardamom
- ⅛ tsp black pepper
- 2 tbsp oil
- 3 tbsp dried currants
- ¼ c water
Instructions
For the Bulgur wheat
- In a pot over medium heat, bring the water and salt to a boil.
- Add bulgur wheat to boiling water and reduce heat to a simmer. Cover and cook for 10-15 minutes or until bulgur wheat is cooked through.
Hummus
- In a food processor, place the drained chickpeas, salt, and lemon juice. Blend until smooth. Set aside.
Spiced Chicken
- In a small bowl, combine the water and currants. Set aside.
- In a small bowl, combine the allspice, salt, cinnamon, cardamom, black pepper.
- Cut chicken breasts into cubes, toss with the spice mix.
- In a skill heat oil over medium-high heat. Sauté the chicken until browned and cooked through so no pink remains.
To assemble the dish (optional)
- Line a pyramid mold with plastic wrap. Line inside with cooked bulgur wheat until walls are about ¼-inch thick.
- Line the bulgur wheat with a thin layer of hummus.
- Fill with cooked chicken and drained currants. If needed, chop the chicken into smaller sections to fit the mold.
- Add a small amount of hummus to the chicken and then pack more bulgur wheat to close the pyramid.
- Allow the mold to cool in the refrigerator for an hour.
- Remove from refrigerator and carefully unmold the pyramid.
- To make the design on the sides, pipe the hummus into the desired shapes.
Notes
- The pyramid mold is optional, you can serve the cooked chicken and drained currants over the cooked bulgur wheat.
- To make the bulgur wheat yellow, you can add a small amount of turmeric while the water is boiling.