Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.3 oz (350 g) boneless skinless chicken thighs
- 4.9 oz (140 g) coarse cracked wheat, not instant bulgur
- 37.2 US fl oz (1100 ml) water
- 3.0 tsp (14 g) butter
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Rinse the cracked wheat in a sieve. Put it in a heavy pot with chicken, water and salt. Bring to a gentle simmer and skim any foam.
- Cover loosely and simmer gently for 35–45 minutes. Check that the chicken reaches 165°F (74°C), then transfer it to a bowl and shred with two forks.
- Return the chicken to the wheat. Cook over low heat for another 45–55 minutes, stirring frequently and adding hot water as needed to prevent sticking.
- When the grain is very soft, beat the mixture firmly with a wooden spoon until thick and creamy. Stir in butter and pepper and divide between two warm bowls.
Cook’s note: Traditional versions often use whole hulled wheat and a much longer cooking time. This cracked-wheat adaptation is designed for a home stove; do not substitute instant bulgur.
Allergens: Wheat and milk in butter.
Approximate nutrition per serving: 540 kcal · Protein 48 g · Carbohydrates 51 g · Fat 16 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.