-
1
Clean the chicken, set in a pot and add enough water to cover it; place on high heat and spoon the scum out as it appears. Once it reaches a boiling point, add the onion, cinnamon stick, cardamom pods and bay leaves. Reduce temperature to low, cover the pot and simmer for two hours or until fully cooked and falling off the bone.
-
2
Strain the broth and transfer the chicken to a dish. Debone and shred the chicken into large pieces
-
3
Break the vermicelli into 2.5 cm/ 1 inch pieces, or use a brand where vermicelli is already cut into smaller pieces
-
4
Heat the oil and butter in a large pot, add the chopped onions and saute until considerably tender; add the vermicelli and stir constantly to avoid burning, continue scraping and sauteing until the vermicelli turns to a golden brown color - it happens faster than expected, so keep your eye on the vermicelli!!
-
5
Add the bulgur and give a quick stir coating it with the oil, vermicelli and onions, and sauteing together for 30 seconds.
-
6
Stir in 4 1/4 cups of the strained chicken broth, add salt and black pepper and bring to a boil. Add the shredded chicken, give a quick stir, cover up and let it simmer for 25 minutes over very low heat allowing the flavors to cook beautifully together.
-
7
Fluff with a fork and serve the chicken bulgur pilaf alongside plain yogurt or even with Middle Eastern salad!! Heavenly delicious!!
