Turkish bulgur with pine nuts and Cajun chicken

Bulgur is a cereal popular in the Middle East: Turkey, Syria, Lebanon and Jordan. I lightly fry it in butter first and then steam it in 3 shares of water. Bulgur is a tough cookie and this can take up to 40 minutes. It should come just a wee bit chewy, al dente, and I enhance its natural nutty fragrance with slowly roasted and chopped pine nuts, cashews and pistachios.

This chicken is to die for. Here I mix Chinese, Hungarian and Cajun influences to marinate slivers of skinned breast filet in lemon juice, lemon zest, liquid cane sugar, ground paprika and toasted garlic:

• half a kilo of skinned chicken breast cut into slivers;
• one lemon, zested and squeezed;
• 3 nice glubs of liquid cane sugar;
• a teaspoonful of ground paprica;
• half a head of garlic, peeled, sliced and toasted.
  

The longer chicken soaks the better: overnight in the fridge is the optimum . I griddle-fry for the nice sear marks and serve with the bulgur. Chopped coriander blends in perfectly into this symphony of tastes.

Here is a theme song for this fragrant Turkish meal (warning: this is NOT, under any circumstances, a homoerotic video!):