Bulgar Crusted Chicken With Tropical Slaw And Yogur

Name: Bulgar Crusted Chicken With Tropical Slaw And Yogurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons olive oil; 1 1/2 cups bulgur; 3/4 cup vegetable stock; 1 pinch ground cloves; 1/2 cup cashew nuts; 1 red cabbage small, trimmed, finely sliced; 1 pinch cumin; 3 tablespoons vinegar; 4 green onions trimmed and finely chopped; 1 papaya peeled, deseeded and diced; 3/4 cup plain yogurt; 1 garlic clove peeled and finely chopped; 4 sprigs mint finely chopped; 1 egg beaten; 2 tablespoons plain flour; 4 chicken breast about 5 oz each

Servings: persons

7 tablespoons olive oil
1 1/2 cups bulgur
3/4 cup vegetable stock
1 pinch ground cloves
1/2 cup cashew nuts
1 red cabbage small, trimmed, finely sliced
1 pinch cumin
3 tablespoons vinegar
4 green onions trimmed and finely chopped
1 papaya peeled, deseeded and diced
3/4 cup plain yogurt
1 garlic clove peeled and finely chopped
4 sprigs mint finely chopped
1 egg beaten
2 tablespoons plain flour
4 chicken breast about 5 oz each

1
Heat 2 tbsp oil in a saucepan and saute the bulgur for 3 mins. Pour in stock, season with ground cloves, bring to a boil, cover and simmer for 15 mins. Transfer to a shallow dish and let cool. Meanwhile, toast cashews in a pan for 4 mins, until golden and fragrant.
2
To make the slaw, put cabbage in a bowl and season with salt, sugar, pepper and cumin, then toss with the vinegar and 1 tbsp oil. Add green onions, papaya and cashews and toss to combine.
3
To make the yogurt dip, place yogurt in a bowl and season with salt, pepper and garlic. Garnish with mint. Put egg and flour in separate shallow dishes. Dredge chicken breast one after the other in flour, egg and the cooled bulgur wheat.
4
Heat 4 tbsp oil in a large frying pan and cook the chicken for 5-6 mins on each side. Cut chicken into slices and serve with the salad and yogurt.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 7 tablespoons olive oil, 1 1/2 cups bulgur, 3/4 cup vegetable stock, 1 pinch ground cloves, and more.

Yes, Bulgar Crusted Chicken With Tropical Slaw And Yogurt Dip falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bulgar Crusted Chicken With Tropical Slaw And Yogurt Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions