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Backyard Chicken Flatbread with Bulgur
A backyard Turkish flatbread with stir-fried chicken thighs, eggplant, parsley and onion, finished with sumac, red pepper paste and cumin, served over bulgur.
Ingredients
Instructions
Season the chicken thighs and stir-fry them over medium-high heat until well browned, about 9 minutes.
Add the eggplant, parsley and onion, cooking until softened, about 3 minutes.
Stir in the sumac, red pepper paste and cumin for 2 minutes.
Cook the bulgur separately and fluff with a fork.
Let the chicken simmer for about 10 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the bulgur, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
