Cooking Instructions
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Step 1
Pour hot water over the
Bulgur Wheat (280 g)
in a large bowl until it is submerged. Let it sit for 30 minutes.
Step 2
While it sits, make the filling. Heat the
Olive Oil (1 dash)
in a skillet over medium low heat. Then add the
Onion (1)
,
Pine Nuts (50 g)
,
Pecans (35 g)
,
Dried Apricots (45 g)
, and
Ground Cinnamon (1 g)
in and let them get fragrant for a couple of minutes while you stir it.
Step 3
Take it off the heat and let it cool. When the 30 minutes are up, drain the wheat in a fine mesh colander. It will have expanded, so measure out 2 cups of it into a mixing bowl. Use the rest in salad, like tabbouleh.
Step 4
Preheat the oven to 350 degrees F (180 degrees C). Line a sheet tray with a silicone mat or foil.
Step 5
Add
Dried Onions (2 g)
,
McCormick® Garlic Powder (3 g)
,
Ground Cumin (2 g)
,
Ground Cinnamon (3 g)
,
Ground Turmeric (2 g)
, and
Paprika (1 g)
with the
Ground Chicken (905 g)
and mix it all together thoroughly so that it holds together well, like a meatloaf.
Step 6
Take a big handful of it about the size of your palm and make a big indentation in the middle. Scoop a tablespoon of filling into the indentation and close the sides in around it.
Step 7
Smooth it out into an oval and make sure it is all sealed. Place it on the sheet tray and repeat this until the chicken mixture is gone.
Step 8
Bake them for 20 minutes, then serve immediately!
