Stuffed chicken legs with beans and bulgur salad

Name: Stuffed chicken legs with beans and bulgur salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g deep-frozen thick beans; 7-10 Tbsp Salt; 10 Stem(s) Coriander; 1/2 can(s) (425 ml each) Artichoke bottoms; 1 TABLESPOON Sultanas; 5-6 Tbsp Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp ground cumin; 7-10 Tbsp ground ginger; 4 Chicken thighs (approx. 200 g each; deboned, down to the bone of the leg); 200 g Bulgur; 1/2 can(s) (425 ml each) Chickpeas; 7-10 Tbsp Grease; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g deep-frozen thick beans
7-10 Tbsp Salt
10 Stem(s) Coriander
1/2 can(s) (425 ml each) Artichoke bottoms
1 TABLESPOON Sultanas
5-6 Tbsp Olive oil
7-10 Tbsp Pepper
7-10 Tbsp ground cumin
7-10 Tbsp ground ginger
4 Chicken thighs (approx. 200 g each; deboned, down to the bone of the leg)
200 g Bulgur
1/2 can(s) (425 ml each) Chickpeas
7-10 Tbsp Grease
7-10 Tbsp Kitchen yarn

Directions

1
Blanch the beans in boiling salted water for about 30 seconds. Drain, rinse under cold water and press the seeds out of the skin. Wash the coriander, shake dry and chop the upper 1/3 of 5 stems coarsely.
2
Place the artichokes in a sieve and drain. Mix approx. 2/3 of the beans, artichokes, sultanas, chopped coriander and 1-2 tbsp. oil in the universal chopper. Season paste with salt, pepper, cumin and ginger.
3
Wash chicken legs, pat dry and season with salt and pepper on the outside and inside. Fill with bean paste and tie together with kitchen string. Place the legs on a greased baking tray and drizzle with 2 tablespoons of oil.
4
Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 40 minutes.
5
Prepare bulgur in boiling salted water according to package instructions. Put the chickpeas in a sieve and rinse under cold water. Drain the bulgur. Heat 2 tablespoons of oil in a saucepan. Fry the remaining beans and chickpeas for 2-3 minutes, then add bulgur and season with salt and pepper.
6
Chop the rest of the coriander, except for a little for garnishing, coarsely and fold into the bulgur. Arrange bulgur and chicken on plates, garnish with coriander.