Spice Chicken and Bulgur Packets
Bulgur wheat and chicken heavily seasoned with cinnamon, allspice, and honey, wrapped in a collard green, inspired by the book Dune
Servings: 5 packets
- 1 pound boneless skinless chicken thighs
- 2 tablespoons BBQ sauce
- 1 tablespoon mustard
- 2 tablespoons cider vinegar
- 1/2 tablespoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon clove
- 1/4 teaspoon berbere spice
- 1/4 cup honey
- 1 cup bulgur wheat
- pinch cinnamon
- 1 tablespoon honey
- 5 large collard leaves
Heat a large pan with some olive oil and add the chicken to sear on both sides. Season with salt and pepper. Turn heat to low once it's browned well on both sides and add in all the remaining ingredients. Stir and scrape the bottom of the pan to incorporate any browned bits into the sauce. Cover and simmer on low for about 30-40 minutes until the chicken is falling apart. Pour into a bowl and mash/shred the chicken with a fork. Set aside to cool.
Bring a pot of water to a boil and season heavily with salt. Boil the bulgur until tender, about 10-12 minutes. Strain in a mesh strainer. Pour the bulgur into a bowl and stir in the cinnamon and honey. Set aside to cool.
Bring a pot of water with a steamer basket to a simmer. Add in the greens once at a time for 30 seconds and remove from heat. Lay flat on a work surface. Cut the stem out to about half way up. Put some bulgur down on the uncut stem area and top with chicken. Roll the leaf around the bulgur and chicken and fold in the sides as you go to form a burrito shape. Seal it up and tie with a butcher twine if desired.
Once finished, add the packets to the steamer and allow to steam about 30 minutes until the greens are tender. Serve.