Leiza knows how to play it: a pot of mush chicken with bulgul and pickled lemon - voila! Food

2022-09-21T05:32:31.763Z

A recipe from the new book by Leiza Panelim - a complete meal in one pot - chicken, bulgul, chickpeas and pickled lemon. Mosh, enter the recipe >>

Leiza knows how to play it: chicken mush pot with bulgul and pickled lemon

Here is a hot recommendation for the perfect holiday gift (it's great for yourself too), and a recipe for a pot that will become a regular at your home

Voila system!

Food

09/21/2022

Wednesday, September 21, 2022, 08:20 Updated: 08:22

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A pot of chicken mush with bulgur and pickled lemon, from the new book by Leiza Panlim (photo: Guy Behar)

Yes, she did it again.

Hagit Biliya, the woman behind the successful blog, Leiza Panelim, has published another book, the fourth in number, and after we fell in love with her previous books, and warmly adopted quite a few recipes from them, we were just waiting for it to happen again.

Her new book "Liza Panels 4 - before after and during" answers the question of the questions "But when will you have enough?"

When Biliya's constant answer is "before, after and during".

This book is here to help you optimize, simplify, simplify, and make it as delicious as possible.

In the book you will find salads, soups, pastries, stews and desserts.

It also has a special chapter of recipes for jars that will enrich your kitchen with spreads, pickles, pickles, jam and granola and a chapter with 'food that children love' that includes delicious and simple main dishes that will please both children and adults.

Before, after and during, Moden Publishing, responsible editor: Keren Uri

Leiza Panels - before, after and during (photo: Leiza Panels)

From the book we selected some recipes that we particularly liked, which we will share with you in the coming days.

Let's start with the first one - mush chicken pot with bulgur and pickled lemon.

About the recipe: "I really like this trick of the all-in-a-pot meal, so get chicken with bulgul, pickled lemon, hummus and vegetables. I promise you it will become a regular pot."

And here is a recipe we liked from the previous book

Sweet Potato Balls: Sweet Potato and Rice Hedgehogs by Lisa Panels

To the full article

Mashed chicken pot with bulgur and pickled lemon

Recipe by: Leiza Panelim

20 minutes work
100 minutes total
Easy to prepare
8 diners

Recipes for Rosh Hashanah
fleshy
chicken
meat
kosher

Mosh chicken pot with bulgul and pickled lemon (photo: Guy Bahar)

Ingredients

- 2 chicken thighs
- 4 folkes
- 1 potato cut into small cubes
- ½ cup sweet potato or pumpkin, cut into small cubes
- 1 celery stalk cut into rings
- 3 tablespoons of olive oil
- 1 small chili pepper, cut into rings (not necessary)
- ½ cup chickpeas (200 grams), cooked (not necessary)
- ½ cup of bulgur (300 grams)
- 4 garlic cloves, halved
- 1 tablespoon chopped pickled lemon
- A handful of coriander and mint leaves
- 1 liters boiling
- 1 teaspoon of salt
- ½ teaspoon black pepper
To season the chicken:
- 1 teaspoon of salt
- 1 teaspoon turmeric
- 1 teaspoon hot or sweet paprika
- 1 as Pithbharat
- 1 tablespoon chopped pickled lemon
- 3 tablespoons of olive oil
For the conversion table click here >

Preparation

How do you make a pot of mush chicken with bulgul and pickled lemon?

1 Mix the chicken pieces in a bowl with the chicken seasoning ingredients, season well, add the potato cubes, sweet potato or pumpkin, onion and celery to the bowl, and season them also in the sauce.
2 Heat a wide, flat pot over high heat that you can put in the oven, add 3 tablespoons of olive oil to the pot, put in the chicken thighs and the fulka and sear them well for a full 6 minutes on each side.
Please note:
we will not forcefully detach the chicken from the pot, because after the chicken is well roasted, it will detach on its own.
After 6 minutes, turn one side and add the vegetable cubes between the birds.
Fry for another 5 minutes.
3 If we want, we will add the chili and the chickpeas.
Spread the bulgul, the garlic, the pickled lemon and the herbs nicely.
Add a liter of boiling water mixed with salt and black pepper, shake the pot a little and bring to a boil.
After the pot boils, cover with a lid and cook on low heat for 40 minutes.
The water will be completely absorbed and that's how it should be.
4 Before serving, heat the oven to 190 degrees and transfer the pot without a lid to heat stroke for about 40 minutes.
I
allow you:

vegetarian:
instead of the chicken, add 700 grams of eggplant and cauliflower, cut into 5 cm cubes. Season just like
the
chicken

.
The water.
-
Those who do not like or cannot eat bulgul
will add rice or quinoa or couscous in exactly the same amount