Comments on: Chicken with Bulgur

By: Aysegul Sanford

Aysegul Sanford — Wed, 14 Jun 2023 19:02:03 +0000

In reply to S. Sampson. This makes me very happy to hear. Thanks for sharing your experience and taking the time to leave a review, S. Sampson.

By: S. Sampson

S. Sampson — Sun, 09 Apr 2023 17:51:33 +0000

In reply to Aysegul Sanford. Did the recipe with Hard Red Spring Wheat Berries instead of the bulger. Simmered the berries for 50 minutes to soften them before adding them to the recipe. Also used boneless chicken breasts as an alternative to the chicken thighs. Came out a well-received dish that is now printed and in a protective plastic sheet protector to guard against future spills and stains when I make it in the future. Thanks for the recipe and the encouragement to use the berries. Will be trying some more of your ideas.

By: Aysegul Sanford

Aysegul Sanford — Mon, 03 Apr 2023 22:11:30 +0000

In reply to S. Sampson. Hello Sampson, I'll be honest, I have never made this dish with wheat berries, but I don't see why it wouldn't work. The timing though would be longer as wheat berries take longer to cook. If it was me, I would par-cook it separately until it is al dente and then put it in the oven with the chicken. The amount of chicken stock you'll need would be less too. I would assume that 1 cup would be a good place to start. I hope this helps.

By: S. Sampson

S. Sampson — Mon, 03 Apr 2023 21:29:38 +0000

Instead of Bulger Wheat can Wheat Berries be substituted and as they are larger than the Bulgar, does the cooking time or prep need to be different?

By: Aysegul Sanford

Aysegul Sanford — Tue, 26 Apr 2022 23:14:26 +0000

You could, but I would probably put only 2-3 of the cardamom pods to prevent them from overpowering the overall dish.
Hope this helps.

By: Aysegul Sanford

Aysegul Sanford — Fri, 10 May 2019 11:59:16 +0000

In reply to Catherine. Hi Catherine, So glad to hear that you liked it. Thanks for coming back and leaving a comment.

By: Catherine

Catherine — Thu, 09 May 2019 19:56:46 +0000

In reply to Aysegul Sanford.

Delicious recipe, thank you!

By: Aysegul Sanford

Aysegul Sanford — Sun, 17 Mar 2019 02:14:14 +0000

Hi Viktorie S,
Good point. I used dried currants. I highly recommend currants for this recipe, but if you can’t find them you may use raisins too.
Hope this helps.

By: Aysegul Sanford

Aysegul Sanford — Tue, 30 Oct 2018 22:01:16 +0000

In reply to P Parker. Hi Patrice, Yes, it is.

By: P Parker

P Parker — Tue, 30 Oct 2018 19:33:26 +0000

Bone-in chicken thighs?

By: Aysegul Sanford

Aysegul Sanford — Wed, 12 Nov 2014 12:43:38 +0000

In reply to Mary. Hi Mary, I used coarse bulgur. Thank you for pointing it out. I will update the recipe. Please let me know if you have any other questions I may be able to answer. Thank you! Ice

By: Mary

Mary — Tue, 11 Nov 2014 17:36:57 +0000

What size of bulgur did you use in this recipe?

By: Aysegul Sanford

Aysegul Sanford — Sun, 30 Mar 2014 20:16:20 +0000

In reply to Binnur. Sevgili Binnur, Guzel sozlerin icin cok tesekkur ederim. Annem gercekten cok ozel ve guzel bir insandi. Onu cok ozluyorum. Onun bana ogrettiklerini bu ortamda paylasabildigim icin kendimi cok sansli sayiyorum. Hele birde senin gibi guzel insanlar boyle iltifatlarda bulununca bu isin kefine doyum yok. Resimleride begendigim icin cok tesekkur ederim. Eger tariflerle ilgili bir sorun olursa lutfen sormaktan cekinme. Elimden geldigince yardim etmekten keyif duyarim. Karayipler'den kucak dolusu sevgiler. Aysegul

By: Binnur

Binnur — Sun, 30 Mar 2014 18:04:27 +0000

Merhaba Aysegul, blogunu bugun facebooktan gelen bir suggested post sayesinde kesfettim ve tek kelimeyle bayildim….. Muhtesem bir bir blog, tariflerin, tarzin, fotograflarin hepsi cok sahane, ellerine saglik :)))) Ozellikle blogunu annenin anisina adamis olman çok hos, Allah sabırlar versin sana.
Bundan sonra sıkı takipcin olacagim, basarilarinin devamini dilerim.
Sevgilerimle
Binnur