Cook from day 3 to day 5
And cheese... well, there’s no such thing as too much cheese, right?
P—42, F—21, C—38
Dairy
Mustard
- Vegetable oil
- Frying pan
- Pot for boiling bulgur
- Prep ingredients
Thinly slice onion into half-moons, finely chop garlic, and grate cheese on a fine grater.
Bring a pot or saucepan of water to a boil and season with salt.
2. Cook meat and start cooking bulgur
Heat 1 tablespoon vegetable oil over medium heat, sauté onion for a couple of minutes until softened, then add chicken and cook for another couple of minutes until lightly browned. We’ll finish cooking it later.
Add bulgur to boiling water and cook uncovered for 15 minutes.
3. Finish
Add garlic to chicken along with a small pinch of salt and pepper, and cook for 1 minute more.
Reduce heat to low, stir in mustard, and carefully pour in cream.
Let it simmer gently for 10 minutes, then do a final taste for salt; for extra richness, you can stir some of cheese into sauce before serving.
4. Serve
Divide bulgur between plates, top with chicken, spoon over sauce, and finish with remaining cheese.