Poultry

Georgian Chicken Bowl

Ingredients

• Chicken breast fillet (cooked, pan-fried) — 120 g
• Cooked bulgur — 130 g
• Eggplant (roasted in cubes) — 150 g
• Walnuts (finely chopped) — 7 g (approx. 2–3 halves, for authentic flavor)
• Vegetable or olive oil — 10 g (approx. 2 tsp for roasting and pan-frying)
• Fresh cilantro — 15 g (a generous bunch)
• Garlic — 5 g (1 medium clove)
• Georgian spice mix (Khmeli-Suneli or ground coriander) — 2 g
• Salt, black pepper — to taste
• Wine vinegar or lemon juice — 1 tsp (for a tangy kick)

Instructions

1. 1Bulgur. Boil the bulgur in salted water (1:2 ratio) for about 15 minutes until fluffy. Measure exactly 130 g of cooked bulgur and place it into the serving bowl.
2. 2Georgian Roasted Eggplant. Preheat the oven to 200°C (400°F). Dice the eggplant into medium cubes, salt lightly, and let sit for 5 minutes. Pat completely dry with a paper towel. Toss the eggplant with most of the oil (7 g), Khmeli-Suneli, and black pepper. Spread on a baking sheet lined with parchment and roast for 15–20 minutes until tender and slightly browned. Measure 150 g of the roasted eggplant.
3. 3Savory Chicken. Cut raw chicken breast into bite-sized pieces, then season with salt and a pinch of coriander or Khmeli-Suneli. Heat the remaining oil (3 g) in a skillet and quickly sear the chicken until golden and cooked through (5–7 minutes). Measure exactly 120 g.
4. 4Aromatic Dressing. Finely chop the fresh cilantro, mince the garlic, and crush the walnuts. In a small bowl, combine them with a teaspoon of wine vinegar (or lemon juice) and 2 tablespoons of warm water. Toss this aromatic mixture thoroughly with the warm roasted eggplants.
5. 5Assembly. Arrange the fluffy bulgur, juicy chicken pieces, and the walnut-garlic-cilantro dressed eggplants in neat sections of a deep bowl.