Chicken bulgur

Ingredients

• 400 ml Chicken broth
• 300 g Bulgur, dry
• 200 g Chicken breast, fat trimmed, thinly sliced
• 3 pcs Tomatoes, deseeded and cubed
• 200 g Mushrooms, (crimini & white) trimmed and quartered
• 1 pcs Onion, finely chopped
• 2 clove Garlic, chopped
• 2 tbsp Olive oil
• 1 tsp Sea salt flakes
• 1 tsp Pepper, black ground

Method

1. In a saucepan, add water and buckwheat, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes. Set aside.
2. Heat 1 tablespoon olive oil on a skillet, add mushrooms and the cubed tomatoes then cook until softened.
3. If the mushrooms are tender, remove them from the skillet with a slotted spoon. Set aside.
4. Add remaining oil, chicken breast, chopped onion, salt and pepper. Cook until meat is done, right before it finishes cooking, add the garlic.
5. Add mushrooms and the cooked bulgur then cook for another 1 to 2 minutes.
6. Add the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes until all the liquid is absorbed.