This dish brings nutty bulgur wheat as the base, loaded with the winning taste trio of onion, tomato & cucumber. Creamy feta, golden drumsticks & fresh oregano complete this memorable meal.
Greek Chicken Drumsticks
Greek Chicken Drumsticks
with a loaded bulgur wheat salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bulgur Wheat
- Chicken
- Cucumber
- Danish-style Feta
- Free-range Chicken Drumsticks
- Fresh Oregano
- Lemon
- Lemons
- NOMU One For All Rub
- Red Onion
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BULGUR KING
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked. Fluff up with a fork, cover, and set aside.
*DRUMROLL*
Pat the chicken drumsticks dry with paper towel and season. Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the chicken and fry for 12-15 minutes until cooked through, shifting as it colours. At the halfway mark, cover with the lid. In the final 1-2 minutes, remove the lid and baste with the rub.
BOWL OF GREEK GOODNESS
To the bowl with the cooked bulgur, add the cucumber chunks, the diced onion (to taste), the diced tomatoes, the juice from 1 lemon wedge, a drizzle of olive oil, seasoning, and ½ the chopped oregano. Crumble in the drained feta and toss until combined.
OPA!
Plate up the loaded Greek bulgur. Top with the chicken and sprinkle over the remaining oregano. Great work, Chef!
Bulgur Wheat - 75ml
Free-range Chicken Drumsticks - 2
NOMU One For All Rub - 5ml
Cucumber - 100g
Red Onion - 1
Tomato - 1
Lemon - 1
Fresh Oregano - 4g
Danish-style Feta - 50g
BULGUR KING
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked. Fluff up with a fork, cover, and set aside.
*DRUMROLL*
Pat the chicken drumsticks dry with paper towel and season. Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the chicken and fry for 12-15 minutes until cooked through, shifting as it colours. At the halfway mark, cover with the lid. In the final 1-2 minutes, remove the lid and baste with the rub.
BOWL OF GREEK GOODNESS
To the bowl with the cooked bulgur, add the cucumber chunks, the diced onion (to taste), the diced tomatoes, the juice from 2 lemon wedges, a drizzle of olive oil, seasoning, and ½ the chopped oregano. Crumble in the drained feta and toss until combined.
OPA!
Plate up the loaded Greek bulgur. Top with the chicken and sprinkle over the remaining oregano. Great work, Chef!
Bulgur Wheat - 150ml
Free-range Chicken Drumsticks - 4
NOMU One For All Rub - 10ml
Cucumber - 200g
Red Onion - 1
Tomato - 1
Lemon - 1
Fresh Oregano - 8g
Danish-style Feta - 100g
BULGUR KING
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked. Fluff up with a fork, cover, and set aside.
*DRUMROLL*
Pat the chicken drumsticks dry with paper towel and season. Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the chicken and fry for 15-18 minutes until cooked through, shifting as it colours. At the halfway mark, cover with the lid. In the final 1-2 minutes, remove the lid and baste with the rub.
BOWL OF GREEK GOODNESS
To the bowl with the cooked bulgur, add the cucumber chunks, the diced onion (to taste), the diced tomatoes, the juice from 3 lemon wedges, a drizzle of olive oil, seasoning, and ½ the chopped oregano. Crumble in the drained feta and toss until combined.
OPA!
Plate up the loaded Greek bulgur. Top with the chicken and sprinkle over the remaining oregano. Great work, Chef!
Bulgur Wheat - 225ml
Free-range Chicken Drumsticks - 6
NOMU One For All Rub - 15ml
Cucumber - 300g
Red Onion - 1
Tomatoes - 2
Lemons - 2
Fresh Oregano - 12g
Danish-style Feta - 150g
BULGUR KING
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked. Fluff up with a fork, cover, and set aside.
*DRUMROLL*
Pat the chicken drumsticks dry with paper towel and season. Place a pan, with a lid, over medium-high heat with a drizzle of oil. When hot, add the chicken and fry for 15-18 minutes until cooked through, shifting as it colours. At the halfway mark, cover with the lid. In the final 1-2 minutes, remove the lid and baste with the rub.
BOWL OF GREEK GOODNESS
To the bowl with the cooked bulgur, add the cucumber chunks, the diced onion (to taste), the diced tomatoes, the juice from 4 lemon wedges, a drizzle of olive oil, seasoning, and ½ the chopped oregano. Crumble in the drained feta and toss until combined.
OPA!
Plate up the loaded Greek bulgur. Top with the chicken and sprinkle over the remaining oregano. Great work, Chef!
Bulgur Wheat - 300ml
Free-range Chicken Drumsticks - 8
NOMU One For All Rub - 20ml
Cucumber - 400g
Red Onion - 1
Tomatoes - 2
Lemons - 2
Fresh Oregano - 15g
Danish-style Feta - 200g
Woolies Products in this dish
