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Bake chicken with lemon and bulgur

Bake chicken with lemon and bulgur

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I removed the skin from the thighs and cut them in half. I washed them well. I put them in a tray together with diced lemon, salt, pepper, garlic cut in half, mint (which can be both fresh and dried), olive oil and white wine. I put them in the oven until the meat is browned.

Pay close attention to the lemons - either use organic or wash them very well until the wax is peeled off! Meanwhile, soak the bulgur. We leave it covered with hot water for half an hour. If in the meantime it absorbs all the water, complete it with hot water. When the chicken is browned and the bulgur is softened, add the last one to the oven tray, turn off the oven and leave it for another 15-20 minutes before serving.

Garnish with a lot of parsley and devour.

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It's an hour ago - April 21, 2020 2:08 PM

Re: Bulgur with greens and baked salmon with lemon

It will surely be prepared somewhere in the near future! I've been following you for a long time and I like how you cook fish.
I saw in another recent recipe that you mentioned that you received fish. Can you tell what your source is, if it's not a secret?

Ioana an hour ago - April 21, 2020 14:16

Re: Bulgur with greens and baked salmon with lemon

Oh, it's not a special source, it came from Metro. I like the fish there, always fresh and varied. I'm just staying away from the Metro, now I can't get there without a fine, so I sent the courier. With great emotions, because you have to know what to buy for vegetables and fish. It went well with the fish, so much so that it arrived longer than I had planned.

Ari 56 minutes ago - 21 April 2020 15:09

Re: Bulgur with greens and baked salmon with lemon

Is that possible? Did you use all your metro card?

Ioana 48 minutes ago - April 21, 2020 15:17

Re: Bulgur with greens and baked salmon with lemon

when I called Glovo I specified that the one who takes the order should have a Metro card.

4 medium-sized sea bream
8 lamai
6 tablespoons brown sugar
5 tablespoons olive oil
salt pepper
coriander seeds

Wash the fish, raise it and place it in the pan, grate the lemons (6) and put the grater in a bowl where you add the sugar, lemon juice, salt, pepper and coriander seeds and oil.

Mix until a creamy composition is obtained.

Put this composition over the fish in the pan, leave it in the fridge for half an hour, then put the tray in the oven where it is left for about 30 minutes on low-medium heat, occasionally putting sauce over the fish.

Bake chicken with lemon and bulgur

-chicken legs (4-5 pieces), -a lemon, -1 cup bulgur, -olive oil, -salt, pepper, -mint, -150 ml dry white wine, -5-6 cloves of garlic, -1 large bunch of parsley, -1 teaspoon spicy paprika

Difficulty: low | Time: 1h

& # 8211 1pui
& # 8211 4 potatoes
& # 8211 2 tomatoes
& # 8211 an onion
& # 8211 a head of garlic
& # 8211 approx. 100 ml olive (or sunflower) oil
& # 8211 juice from a lamiae
& # 8211 salt and pepper to taste
& # 8211 spices

Wash the chicken well, grease (with a brush or by hand) on the outside and inside with a mixture of: crushed garlic, oil, lemon juice (for flavor and tenderness, but also for burning chicken fat), salt, pepper, spices, fill the inside (to give more taste and tenderness, but also to have the chicken the necessary balance on the toaster) with: tomatoes, onions and potatoes cut into cubes, then tie the chicken with string for more stability to the toaster and to be able to turn nicely on all sides (I also stuck some skewer sticks, to be even safer), then let it soak in the cold for about 2 hours, then put the chicken completely on the oven toaster and leaves for about 3 hours and comes out very fragrant, tender and tasty. (you can also eat the vegetables inside).

We also like to eat it with garlic sauce, polenta and bellows cheese.

Try this VIDEO recipe too

Whole chicken in the oven, with lemon and rosemary

Preheat the oven to 200oC. Wash the chicken very well.

Season it with salt and pepper both inside and out.

Grind half the amount of garlic, along with two sprigs of rosemary, the juice of half a lemon and add the olive oil. Optionally you can add a few chilli flakes, if you want it to come out slightly spicy. Rub the chicken very well with the mixture obtained.

Cut the rest of the garlic in half. Cut the other half of the lemon into slices. Add everything inside the puff pastry, along with the remaining rosemary sprigs.

Bake the chicken for 10 minutes at maximum temperature, then lower the temperature to 190oC and let it cook for an hour - an hour and 20 minutes, or until well penetrated.

How to serve baked chicken with lemon and rosemary

Serve the chicken with a garnish of natural potatoes or mashed potatoes.

How to prepare bulgur? 4 recipes with bulgur

Bulgur is a walnut-like ingredient and is cooked similar to rice and couscous. Let it soak in 1 liter of water for 2-3 hours, and then it is ready to use in various recipes: salads, soups, stuffed vegetables, desserts, etc. A quicker option would be to boil it: put about 2 cups of water and a pinch of salt in a cup of bulgur. Bring to the boil until the bulgur absorbs all the liquid.

Where do I buy bulgur?

In principle, from stores with Arabic specifics, but also from stores with organic products: Bioportal, Vegis, Alimente

Bucharest Horticulture Days and Hortus FlorShow Romania & ndash everything.


Ingredients needed for tabbouleh salad: 2 large bundles of parsley, 200 g tomatoes, a bunch of green onions, a cup of bulgur, 1/2 cucumber, a few fresh mint leaves, lemon juice, 3 tablespoons olive oil, salt and pepper as desired .

How to prepare tabbouleh: Finely chop the parsley, green onion, and mint leaves. Chop the tomatoes and cucumbers into cubes. In a bowl, put the boiled bulgur, add all the chopped ingredients, oil, lemon juice, season with salt and pepper and mix everything. You will get a colorful and very nutritious salad.

The benefits of olive oil on the skin


Ingredients needed for eggplant stuffed with bulgur: 6 young eggplants, 1 cup of bulgur, 5 tablespoons of oil, 1 teaspoon of za'atar, 1/2 bunch of finely chopped fresh parsley, a few finely chopped coriander leaves, 2 leek stalks thinly sliced, 1/4 cup walnuts fried pine, 1/4 cup pomegranate seeds, juice from 1/2 lemon.

How to prepare eggplant stuffed with bulgur: Preheat the oven to 350 degrees. Meanwhile, wash the eggplant and cut it in half lengthwise. Using a knife, scoop out the eggplant core. Sprinkle each eggplant with olive oil, season with salt, pepper and za'atar. Bake each eggplant, cut upwards, for 45 minutes. Meanwhile, put the dried bulgur in a bowl, add boiling water over it to cover it, wrap it with a kitchen towel and let it soak for 20-30 minutes. While the eggplant is baking and the bulgur is softening, finely chop the parsley and coriander. Once the bulgur is soft, drain the remaining water. Mix the parsley with the bulgur, coriander, leeks, pine nuts, pomegranate seeds, lemon juice, and 2 tablespoons of oil. Season with salt and pepper to taste. Transfer the eggplant to a large plate and fill each eggplant with the bulgur mixture. Decorate with pomegranate seeds and pine nuts.


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