Summary

Ingredients

• 400 g chicken breast
• 250 g bulur
• 250 g zucchini
• 2 tomato (s)
• 0.5 ½ bunch leeks
• 1 large onion (s)
• 100 g mushrooms
• 1 can chickpeas, with liquid
• 100 g sheep cheese
• 1 clove garlic
• 4 tablespoon olive oil
• 2 teaspoons ajvar, hot
• 500 ml water
• 50 g parsley
• 1 pinch (s) nutmeg
• salt and pepper

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Instructions

1. Put the bulgur in a colander, rinse with cold water and drain well. Wash the chicken and season well with salt and pepper. Dice the onions. Finely chop the garlic. Cut the leek into rings.
2. Dice the zucchini and tomatoes. Quarter the mushrooms. Finely dice the sheep`s cheese.
3. Heat the olive oil in a large pan and briefly fry the chicken with the onion, garlic and ajvar.
4. Add the bulgur, chickpeas with the liquid, as well as the leek, zucchini, tomatoes and mushrooms, pour 500 ml of water and simmer for about 20 minutes - stir more often.
5. Add the sheep`s cheese and simmer for another 5 minutes. Season with a pinch of nutmeg and possibly salt and pepper, fold in the parsley and serve.