Boko Boko Harees
A lightly spiced chicken dish with bulgur wheat, originally from Burundi.
Equipment
- Small bowls x 2
- Measuring spoon and cup
- Frying pan
- Chef's knife
- Sieve
Ingredients
- 2 cups Bulgur wheat fine or medium grade
- 15 g unsalted butter
- 1 onion
- 250 g chicken breast
- 2 tsp ground turmeric
Instructions
- Soak the bulgur wheat with enough water to cover and set aside.
- Fry the butter in the pan and saute the diced onion. Set aside. Fry the chicken breast until cooked through.
- Return the onions to the pan along with the turmeric, salt and pepper. Cook for a few minutes.
- Drain and add the bulgur wheat. Pour in enough water to cover the bulgur. Bring to a boil and then turn down to a simmer. Cook for 15 minutes until the bulgur is tender.