Wan Pot

Zutaten

• 300 g (1 1/2 cups) bulgur
• 500 g chicken thighs/legs, no skin
• 2 teaspoons stock powder
• 2 tablespoons coconut oil
• 1 tablespoon tomato paste
• 1 Maggi crayfish seasoning cube
• 1 onion, sliced
• 1 spring onion, cut
• 1 tomato, cut
• 1 small red capsicum, cut
• 1 /2 broccoli, cut small

Zubereitung

1. Put chicken in a pan with enough water to cover. Add 1 teaspoon of stock powder. Boil for 6–8 minutes.
2. Rinse and drain bulgur in a rice cooker bowl (or big pot). Add 3 cups water (or no-measure method – cover with water, about 2cm higher than bulgar).
3. Add coconut oil, tomato paste and Maggi crayfish seasoning. Stir.
4. Add the cut onion, spring onion, tomato, capsicum and broccoli. Stir.
5. Take chicken from pan. Cut into pieces. Throw away the bones.
6. Add chicken and its cooking water to the bulgar. Stir well.
7. Cook for about 15–20 minutes in rice cooker. Restart device if it finishes cooking cycle before bulgur is ready. If cooking on the stove, cook on high heat until boiling then reduce heat to low for 15–20 minutes. Add a little bit more water if it is too dry. • Medium bulgur is preferred but you can use coarse or fine bulgur. When cooked, medium bulgur is soft but slightly chewy whereas coarse bulgur is firm and fine bulgur like thick soup or porridge. You can use couscous, rice, freekeh, quinoa or other grains instead of bulgur although cooking times will vary. • Use other meat, fish or canned legumes. Traditionally, it is a combination of meat, chicken and seafood. • Add other vegetables (e.g. cut carrot, spinach, zucchini). Use any oil, although coconut oil has a nice taste. • If you can’t find Maggi crayfish cube, add an extra teaspoon of stock powder. • Add Scotch bonnet (very hot) chilli. Traditionally, Scotch bonnet chillies are added during cooking and as a garnish. These chilli