Lebanese Chicken and Bulgur Kofta Stew
A comforting Lebanese stew featuring tender chicken kofta made with bulgur and fragrant spices, gently simmered in a rich tomato and onion broth. This dish highlights traditional flavors with a wholesome protein and seasonal vegetables, perfect for a hearty weeknight meal.
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Overview
This Lebanese Chicken and Bulgur Kofta Stew combines juicy chicken kofta made with nutty bulgur wheat and aromatic spices simmered in a savory tomato and onion broth. The stew is enhanced with seasonal vegetables for added texture and nutrition, making it an ideal wholesome meal for any night of the week. The dish showcases the traditional poaching method to keep the kofta tender and infused with the broth's flavors.
Why you’ll love it
This stew is a beautiful blend of textures and flavors—from the soft, spiced chicken and bulgur kofta to the rich, aromatic tomato broth infused with onions and herbs. It's quick to prepare yet delivers a comforting and satisfying meal. It's perfect for those looking for a nutritious yet delicious Middle Eastern-inspired dinner that's easy to make and bursting with vibrant flavors.
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Ingredient notes
Bulgur Wheat: Fine bulgur is best for kofta to ensure it binds well and cooks quickly inside the meat.
Chicken: Using ground chicken thigh gives more moisture and flavor compared to breast. Ensure it is fresh and from a reputable source for safety.
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Spices: Warm spices like cumin, cinnamon, and allspice are key for authentic Lebanese flavor. Adjust seasonings to taste.
Seasonal Vegetables: Feel free to add diced carrots, zucchini, or bell peppers depending on availability to add freshness and color.
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Serving & storage
Serve the stew hot, garnished with fresh chopped parsley and a side of warm pita bread or rice. Leftovers can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to avoid drying out the kofta. This dish freezes well for up to 2 months; thaw overnight in the fridge before reheating.
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Chef tips
- Soaking the bulgur wheat properly ensures tender kofta and better binding in the mixture.
- Poach kofta gently in the broth to keep them tender and prevent them from breaking apart.
- To add more depth, use low-sodium chicken broth instead of water.
- If the stew is too thick, add a little more broth or water to adjust consistency before simmering.
- Ensure chicken is cooked to an internal temperature of 74°C (165°F) for food safety.
Ingredients
- 300 g (1 1/3 cups) fine bulgur wheatfine bulgur wheat
- 500 g (1.1 lbs) ground chicken thighground chicken thigh
- 1 medium onion, finely choppedonion
- 2 cloves garlic, mincedgarlic
- 1 tsp ground cuminground cumin
- 1/2 tsp ground cinnamonground cinnamon
- 1/2 tsp ground allspiceground allspice
- 1/2 tsp salt, or to tastesalt
- 1/4 tsp freshly ground black pepperblack pepper
- 2 tbsp olive oilolive oil
- 800 g (28 oz) canned crushed tomatoescanned crushed tomatoes
- 500 ml (2 cups) chicken broth or waterchicken broth
- 1 medium carrot, peeled and dicedcarrot
- 1 small zucchini, diced (optional)zucchini
- Fresh parsley, chopped, for garnishfresh parsley
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Equipment
- large mixing bowl
- large skillet or sauté pan
- large pot or Dutch oven
- wooden spoon
- measuring spoons
- chef's knife
- cutting board
Nutrition per serving
- Calories380
- Protein35 g
- Carbs30 g
- Fat12 g
Step-by-step
Step 1
Place the fine bulgur wheat in a bowl and cover with enough warm water to soak. Let it sit for about 15 minutes until tender, then drain well and squeeze out any excess water.Step 2
In a large mixing bowl, combine the ground chicken, soaked bulgur, finely chopped onion, minced garlic, ground cumin, cinnamon, allspice, salt, and pepper. Mix well using your hands or a spoon until all ingredients are evenly incorporated.Step 3
Form the chicken mixture into small oval-shaped kofta, about 4 cm (1.5 inches) long and 2 cm (3/4 inch) wide. Set aside on a plate.Step 4
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the remaining finely chopped onion and sauté until translucent, about 5 minutes.Step 5
Add the crushed tomatoes and chicken broth to the pot. Stir to combine, then bring the broth to a gentle simmer.Step 6
Carefully slide the kofta into the simmering tomato broth in a single layer. Add the diced carrot and zucchini (if using). Cover and let the stew simmer gently for 20 minutes, or until the kofta is cooked through and vegetables are tender.Step 7
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Lightly brown the cooked kofta for 2-3 minutes on each side if a slight crust is desired (optional step for texture).Step 8
Return browned kofta to the stew pot, stir gently, and adjust seasoning with salt and pepper if needed. Simmer uncovered for 5 more minutes to meld flavors.Step 9
Remove the stew from heat. Serve hot, garnished with freshly chopped parsley and accompanied by warm pita bread or rice if desired.
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