| Prep Time | 15 |
| Cook Time | 25 |
| Servings |
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Ingredients
- 1.5 Kg Bulgur wheat
- 1 Kg Chicken Gizzard (Pre-boiled)
- 0.6 Kg Chicken Breast Diced
- 0.225 Kg Chorizo Sausage Rings - Chopped
- 1 Red Onion
- 0.7 Kg Broad Beans (or any other mixed veg)
- 0.2 Kg Frozen Mixed Veg
- 0.3 Kg Spinach
- 2.5 Kg Tomato Passata
- 1 Tbsp Ground Turmeric
Ingredients
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Instructions
- Chop Red onions into thin slices, add into a pot with a wee bit oil (1 tbsp) [or no oil if using a non stick pot]
- Season the diced chicken and add into the pot - fry till almost cooked (outside is white)
- Add in the pre boiled gizzard and chopped chorizo; season with sea salt and black pepper and cook for 3 - 4 mins (mixing it as you do)
- Add in the tomato passata, season very well (you want to over do this, so that the bulgur wheat can absorb it later) - allow to cook for 10 - 15 mins (mixing the meats in till fully intergrated)
- Once the passata is a bit fried (thicker), add in the bulgur wheat, and a bit of water (1 cup) - cook for a further 10 minutes till bulgur wheat is swollen, soft and chewy (keep mixing from time to time to ensure its all intergrated properly)
- Add in the mixed vegetables and broad beans about 5 minutes after adding the bulgur wheat
- Once ready, serve in a plate with some spinach, and enjoy!
Recipe Notes
NUTRITIONAL CONTENT
Per serving:
478 Cal | 38.4g Carbs | 44.5g Pro | 15.2g Fat
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