Servings: 4-6 | Preparation time: 15 minutes | Cooking time: 45 minutes
Ingredients
- 1 ½ lbs bone in skin on chicken thighs or drumsticks
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 6 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tsp Cool Runnings turmeric ground
- 1 tsp Cool Runnings ground ginger
- 2 whole star anise
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 6 cups chicken broth
- ¾ cup bulgur wheat
- 2 cups chopped kale, stems removed
- Zest of 1 lime
- Juice of ½ lime
- 1 Fresno chile, thinly sliced (optional)
- Fresh cilantro, chopped, for garnish
Directions
1. Heat olive oil in a large pot over medium heat. Season chicken lightly with salt and pepper, then sear skin side down until golden brown, about 4 to 5 minutes per side. Remove and set aside.
2. In the same pot, add onion and cook until soft and fragrant, about 3 minutes. Stir in garlic and fresh ginger and cook for 1 minute.
3. Add ground turmeric, ground ginger, and star anise. Stir well and toast the spices for about 30 seconds.
4. Pour in chicken broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pot.
5. Return chicken to the pot, reduce heat to low, cover, and simmer for 25 minutes until chicken is tender.
6. Remove chicken, shred the meat, and discard skin and bones. Return shredded chicken to the pot. Stir in bulgur and cook for 10 minutes until tender.
7. Add kale and cook for 2 to 3 minutes until wilted.
8. Finish with lime zest, lime juice, and Fresno chile if using. Taste and adjust seasoning as needed. Remove star anise before serving and garnish with fresh cilantro. Enjoy!