Roast Chicken with Bulgur and Walnut Pilaf Recipe

Name: Roast Chicken with Bulgur and Walnut Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chickens; 3 to 4 tablespoons extra virgin olive oil; Salt and pepper; 3 cups coarse or medium bulgur; 1 large onion, chopped; 2 tablespoons sunflower oil; 4 1/2 cups chicken stock (or use 1 1/2 bouillon cubes); Salt and pepper; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground allspice; 1 1/2 cups walnuts, coarsely chopped; 2/3 to 1 stick (5 1/2 to 8 tablespoons) butter, cut into small pieces

Servings: persons

2 chickens
3 to 4 tablespoons extra virgin olive oil
Salt and pepper
3 cups coarse or medium bulgur
1 large onion, chopped
2 tablespoons sunflower oil
4 1/2 cups chicken stock (or use 1 1/2 bouillon cubes)
Salt and pepper
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 1/2 cups walnuts, coarsely chopped
2/3 to 1 stick (5 1/2 to 8 tablespoons) butter, cut into small pieces

1
Rub the chickens with a mixture of olive oil, salt, and pepper.
2
Put them breast side down in a roasting pan so that the fat runs down, which prevents the breasts from drying out.
3
Add 1/4 cup of water to the bottom of the pan.
4
Roast for 1 hour in an oven preheated to 400F, then turn the chickens breast side up and continue to cook for about 30 minutes, depending on their size, until they are well done and the skin is crisp and brown.
5
While the chickens are cooking, prepare the pilaf.
6
Wash the bulguralthough I find that with the processed qualities of bulgur today, this is not strictly necessary.
7
Pour cold water over it, stir well, and then rinse under cold running water.
8
Fry the onion in the oil until it is soft and golden.
9
Add the bulgur, stir well, then pour in the hot stock.
10
Add salt (taking into consideration the saltiness of the stock), pepper, cinnamon, and allspice.
11
Stir and cook, covered and undisturbed, over very low heat for about 15 minutes, or until the liquid is absorbed and the grain is tender.
12
Check the seasoning and add salt if necessary.
13
Finally, fold in the walnuts and the butter pieces.
14
Carve the chicken and serve with the bulgur pilaf.

1656

kcal

Calories

134

Fat

Carbs

108

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 chickens, 3 to 4 tablespoons extra virgin olive oil, Salt and pepper, 3 cups coarse or medium bulgur, and more.

Yes, Roast Chicken with Bulgur and Walnut Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken with Bulgur and Walnut Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions