Lunch
Chicken with pourgouri (bulgur wheat) and yoghurt
678 kcal60 g protein4 ingredients75 minutes
Cypriot
Standard portion: 678 kcal and 60 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Boiled chicken | 1 recipe portion (≈ 170 g) | 216 | |
| Pourgouri (bulgur wheat) | 1 recipe portion (≈ 220 g) | 318 | |
| Strained yoghurt 2% fatSwap for: Strained yoghurt 0% fat, Strained yoghurt, full fat, Cow's milk yoghurt 1.5–2% fat (not strained), Plant-based soya dessert | 1 small pot (150 g) | 108 | |
| SaladSwap for: Cabbage and carrot salad | 1 bowl (200 g), with lemon | 36 |
How to make it
Serve boiled chicken. Serve pourgouri on the side. Serve with strained yoghurt 2% fat. Serve with salad and lemon.
The recipe for the whole pot: Chicken with pourgouri (bulgur wheat)
4 servings · 75 minutes
- Skinless chicken legs1 kg on the bone · 700 g
- Onion (for the stock)1 medium · 110 g
- Carrot1 · 60 g
- Celery1 stick · 40 g
- Salt for boilinga pinch · 1 g
- Olive oil2 tablespoons · 28 g
- Onion (for the pourgouri), finely chopped1 medium · 110 g
- Vermicelli, broken⅓ cup · 30 g
- Coarse pourgouri (bulgur wheat)1⅓ cups · 250 g
- Salt for the pourgouri½ teaspoon · 3 g
Seasoning: pepper
- Boil the chicken with 2 litres of water, the first onion, the carrot, the celery and a pinch of salt for 50 minutes, skimming the surface.
- Take the chicken out and measure 2½ cups of stock.
- In another pan, sauté the second onion and the vermicelli in the oil until golden.
- Add the stock and, as soon as it boils, the pourgouri and its salt. Cover and cook over a low heat for 10 minutes, until the stock is absorbed.
- Leave it covered for 5 minutes. Serve the chicken with the pourgouri and yoghurt on the side.
Weight of the chicken without the bones. Any leftover stock is not counted.
This recipe is based on: Flavours of Cyprus, Cyprus Tourism Organisation, 2015 · Traditional Dishes of Cyprus, Press and Information Office, PIO 31/2026, p. 16: Pourkoúri
