Chicken with Vegetables and Bulgur

Ingredients

• package of chicken drumsticks
• 1 large onion, chopped
• 1 large green dark pepper, chopped into thin strips
• 3 carrots, cut into small cubes
• 4 medium potatoes, cut into cubes
• 2 teaspoons salt
• 2 teaspoons cumin
• 2 teaspoons ground coriander seeds
• 2 teaspoons paprika
• quarter teaspoon black pepper
• fine bulgur – the amount depends on how much sauce is left at the end of cooking

Preparation

Boil the chicken in water, skim off the foam that forms on top, remove the chicken and strain the water.
Fry the onion until browned.
Add the green pepper, carrot and potato, continue frying, then cover the pot and let the vegetables steam for about five minutes.
Add the chicken.
Add the spices, then add water or the strained chicken cooking liquid until the chicken is covered.
Bring to a boil, then lower the heat and cook over low heat for about an hour and a half, until the potato and chicken are tender.
Then, depending on the amount of sauce left in the pot, add the bulgur, preferably in stages: pour in a quarter cup of bulgur, cover the pot, the bulgur absorbs the liquid within a minute. If there is still liquid, add another quarter cup of bulgur, cover the pot and wait a minute. Continue until there is no more liquid, turn off the heat and leave the pot covered for about a quarter of an hour, allowing the bulgur to absorb flavors and finish cooking.