Ingredients
- 4 breast fillets on the bone or thigh if preferred
- 1 large quartered onion
- 2 cinnamon sticks
- 1 bayleaf
For the burghul:
- 2 mug sized cups of course light burghul
- 1 large diced onion
- 2 handfuls vermicelli noodles
- 3 washed & drained cans of chickpeas
- 1 teaspoon Lebanese spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cumin
- 1 chicken stock cube
- Salt & Pepper
Instructions
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Cover the chicken & aromatics with cold water, bring to a boil then simmer until cooked, approx 15min making sure to skim the foam off the surface.
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Remove chicken & reserve stock.
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Once chicken is cool enough to handle shred & set aside.
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In a large pot sauté the onion in some olive oil &/or ghee.
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Once translucent add the vermicelli noodles & cook for a few minutes.
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Add the slices & stock cube & toast them off for a minute before adding the chicken, chickpeas, burghul & 4 mug sized cups of the stock.
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Season well with salt & pepper.
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Bring to a boil then reduce heat to lowest, cover and cook for 18minutes.
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Serve with cabbage salad and/or cucumber yoghurt.
