Lebanese Lentil and Bulgur Grain Bowl with Sumac-Spiced Chicken

Step-by-step

1. Step 1

   Rinse bulgur wheat and lentils separately under cold water until water runs clear.

2. Step 2

   In a medium saucepan, combine lentils with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook covered for 15–18 minutes until lentils are tender but intact. Drain any excess water and set aside.

3. Step 3

   Place bulgur in a heatproof bowl. Pour 480 ml (2 cups) of boiling water over it, cover tightly with a lid or plate, and let it soak for 15 minutes until water is absorbed and bulgur is tender. Fluff with a fork and set aside.

4. Step 4

   While grains cook, prepare the lemon-tahini dressing by whisking tahini, lemon juice, minced garlic, olive oil, water, and salt in a small bowl until smooth. Add more water if needed for desired consistency. Set aside.

5. Step 5

   In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add sliced onion, bell pepper, and carrot. Stir-fry for 4–5 minutes until vegetables are softened but still crisp. Remove from pan and set aside.

6. Step 6

   Season chicken strips with sumac, cumin, salt, and pepper. In the same skillet, add a little olive oil if needed and stir-fry the chicken over medium-high heat for 6–8 minutes until cooked through and lightly browned. Ensure internal temperature of chicken reaches at least 74°C (165°F) for safety.

7. Step 7

   Return the cooked vegetables to the skillet with the chicken, toss to combine and warm through for 1–2 minutes.

8. Step 8

   To assemble, mix the cooked lentils and bulgur together in a large bowl. Divide the grains among serving bowls. Top with the sumac-spiced chicken and vegetable stir-fry. Drizzle with the lemon-tahini dressing and garnish with diced cucumber for freshness.

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