Chicken in bulgur wrap on oriental red cabbage salad

Name: Chicken in bulgur wrap on oriental red cabbage salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7 TABLESPOONS Olive oil; 200 g Bulgur; 200 ml Vegetable broth (instant); 7-10 Tbsp ground cloves; 80 g Cashew nuts; 1 (approx. 800 g) small head red cabbage; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 3 TABLESPOONS Vinegar; 4 Spring onions; 1 Papaya; 1 Garlic clove; 4 Stem(s) Mint; 200 g Whole milk yoghurt; 4 small chicken fillets (approx. 120 g each); 1 egg (size M); 2 TABLESPOONS Flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7 TABLESPOONS Olive oil
200 g Bulgur
200 ml Vegetable broth (instant)
7-10 Tbsp ground cloves
80 g Cashew nuts
1 (approx. 800 g) small head red cabbage
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
7-10 Tbsp Cumin
3 TABLESPOONS Vinegar
4 Spring onions
1 Papaya
1 Garlic clove
4 Stem(s) Mint
200 g Whole milk yoghurt
4 small chicken fillets (approx. 120 g each)
1 egg (size M)
2 TABLESPOONS Flour

Directions

1
Heat 2 tablespoons of oil in a saucepan. Add the bulgur and fry for about 3 minutes while turning. Fill up with stock. Season with cloves. Bring to the boil, cover and let it swell for about 15 minutes. Then fill into a bowl and let it cool down.
2
Roast nuts in a pan without fat for about 4 minutes. Clean cabbage, remove outer leaves. Quarter cabbage, cut out stalk. Cut quarter into fine strips. Season with salt, sugar, pepper and cumin. Add vinegar and 1 tablespoon of oil and mix. Clean and wash spring onions, cut them into pieces about 1 cm wide. Halve the papaya, remove seeds, peel and cut into strips. Add onions, papaya and nuts to the salad. Peel garlic and press it through a garlic press. Wash mint, shake dry and, except for 1 stalk, pluck leaves from the stalks and chop.
3
Clean and wash spring onions, cut them into pieces about 1 cm wide. Halve the papaya, remove seeds, peel and cut into strips. Add onions, papaya and nuts to the salad. Peel garlic and press it through a garlic press. Wash mint, shake dry and, except for 1 stalk, pluck leaves from the stalks and chop. Season yoghurt with salt, pepper and garlic. Pour into a bowl and garnish with mint. Whisk the egg. Wash the meat, dab dry and turn in flour, egg and the cooled bulgur one after the other. Heat 4 tablespoons of oil in a large frying pan and fry the breaded chicken fillets for 10-12 minutes while turning. Cut the chicken fillets into slices and arrange on plates with the salad
4
Season yoghurt with salt, pepper and garlic. Pour into a bowl and garnish with mint. Whisk the egg. Wash the meat, dab dry and turn in flour, egg and the cooled bulgur one after the other. Heat 4 tablespoons of oil in a large frying pan and fry the breaded chicken fillets for 10-12 minutes while turning. Cut the chicken fillets into slices and arrange on plates with the salad