Rice, Grains & Curries · Mediterranean
Seared Chicken and Kabocha Stew over Bulgur
Nutty bulgur soaks up a glossy onion gravy studded with sweet kabocha squash, carrot and mushrooms. Golden slices of pan-seared chicken rest on top, making a cozy, wholesome bowl that comes together in well under an hour.
Test kitchen note: Leave the skin on the kabocha; it softens during simmering, holds the wedges together and adds a pleasant earthy note.
Method 6 steps
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Season the chicken with salt and pepper and sear in 1 tablespoon oil over medium-high heat for 3 minutes per side until browned and cooked through. Set aside.
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Add the rest of the oil and the onion to the pan and cook for 6 minutes until soft and caramel colored.
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Stir in the flour and tomato paste for 1 minute, then whisk in the stock until smooth.
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Add the squash, carrot, mushrooms and thyme. Cover and simmer for 15 to 18 minutes until the squash is tender but still holding its shape.
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Meanwhile, pour 1 1/2 cups boiling salted water over the bulgur, cover and let stand for 15 minutes, then fluff.
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Slice the chicken, warm it in the stew for a minute and spoon everything over the bulgur. Shower with parsley.
That is the whole pie. Enjoy every slice.
Pairs well with
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