Whole Stuffed Chicken with Spiced Bulgur
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INGREDIENTS
- 1 whole chicken, 1.5-2 kg, or 3-4 pounds
Chicken glaze (mix in bowl):
- 1 teaspoon sweet paprika
- 2 tablespoons date syrup
- ½ teaspoon salt
- 5 tablespoons olive oil
Stuffing:
- 2½ cups/500 grams coarse bulgur
- ¼ cup date syrup
- 3 tablespoons olive oil
- ½ cup raisins
- ½ cup sliced almonds
- ½ cup pine nuts
- ½ cup dried cranberries
- 1 cup fresh parsley, finely chopped
- 1 tablespoon sweet paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
INSTRUCTIONS
- Place the bulgur in a large bowl and cover generously with boiling water. Let the bulgur soak for 30 minutes up to a full day (do not drain until it’s soft). Drain when ready.
- Add all the remaining stuffing ingredients to the softened, drained bulgur and mix well.
- Place the chicken on a baking tray and brush it with the red, beautiful glaze. Stuff the chicken with the bulgur mixture, filling any inner cavity, and spread the rest around the chicken in the tray. Pour one cup (240 milliliters) of lukewarm water into the tray where the bulgur is spread.
- If you’re using a Ninja outdoor oven, set it to the gourmet roast mode. Start at 535°F (280°C) for 10 minutes, then reduce to 295°F (145°C) for one hour.
- For a conventional oven, cover the entire tray with baking paper and foil, then bake at 320°F (160°C) for 1 hour and 15 minutes. After one hour, check the bulgur to ensure it hasn’t dried out (add water if necessary). Increase the temperature to 430°F (220°C) to brown the chicken. Enjoy!
MY NOTES
FAQ
Can I use fine bulgur instead?
Using fine bulgur instead of coarse for this whole stuffed chicken is possible, but it may result in a softer, less textured dish, as fine bulgur absorbs water quickly and can become mushy. Coarse bulgur is ideal because it holds up well during cooking and keeps its texture. If using fine bulgur, reduce the soaking time significantly—around 10-15 minutes—and check for texture before baking. Be cautious with the added water, as fine bulgur may not need as much. Adjust these factors to prevent the final dish from becoming overly soft or soggy.
What can I substitute for date syrup?
If you don’t have date syrup, you can substitute with honey, maple syrup, or agave syrup. Each will lend a different touch: honey is closest in sweetness, maple syrup provides a deeper, rich flavor, and agave has a mild, neutral taste. Use the same amount as the recipe calls for to maintain the balance of sweetness. All these options will still give the whole stuffed chicken a beautiful glaze, though you may notice a slight change in flavor based on which substitute you choose.
Can I make this dish with chicken breasts?
Chicken breasts or thighs can work in place of a whole chicken. Without a cavity to stuff, prepare the bulgur separately according to the recipe. Then, spread the bulgur mixture in a baking dish, place the seasoned chicken pieces on top, and bake as directed. Adjust the cooking time, as boneless chicken cooks faster than a whole bird. Check for doneness around 30-40 minutes to avoid overcooking, as chicken breasts can dry out if baked too long.
How do I prevent the bulgur from drying out while baking?
To keep bulgur moist, add one cup of lukewarm water to the baking dish, and cover with foil during cooking. Halfway through, check if more water is needed, especially if the dish looks dry. Stir the bulgur gently to ensure even moisture and prevent sticking. Remove the foil in the last 10-15 minutes to allow the chicken to brown while preserving the bulgur’s texture. This approach helps maintain the bulgur’s moisture and flavor throughout baking.
Is there a way to make this recipe vegetarian?
For a vegetarian version, skip the chicken and bake the bulgur with roasted vegetables. Use hearty options like carrots, bell peppers, zucchini, and add chickpeas for protein. Toss the veggies with olive oil, sweet paprika, salt, and pepper, then mix into the seasoned bulgur. Place the mixture in a baking dish, cover, and bake at 160°C (320°F) for 45 minutes, stirring halfway. If it looks dry, add water. To finish, raise the temperature to 220°C (428°F) and uncover briefly to crisp the top.
Can I prepare this whole stuffed chicken dish in advance?
You can prepare this whole stuffed chicken dish in advance. Simply prepare the bulgur mixture and glaze the chicken a day ahead. Store the stuffed chicken, with the bulgur both inside and around it, in the refrigerator. Before baking, let the chicken sit at room temperature for 20-30 minutes to ensure even cooking. Add water just before placing it in the oven, then follow the baking instructions. Preparing in advance enhances the flavors and saves time on the day of serving, making it ideal for busy schedules or special occasions.
What side dishes pair well with this whole stuffed chicken?
This stuffed chicken pairs well with light, fresh sides like a crisp green salad, roasted vegetables, or steamed greens. You could also add a creamy yogurt or tahini sauce to complement the bulgur and chicken. For a heartier meal, serve with warm flatbreads, couscous, or mashed potatoes. The mild sweetness from the date syrup glaze pairs nicely with slightly acidic sides like a lemony vinaigrette or pickled vegetables, which balance the flavors and add a refreshing contrast.
How do I store whole stuffed chicken leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. If possible, separate the bulgur and chicken before storing to help each retain its texture. Reheat in the oven at 160°C (320°F) for about 15-20 minutes or until warmed through, adding a splash of water if the bulgur appears dry. Alternatively, microwave individual portions, covering with a damp paper towel to prevent drying out. This dish also freezes well for up to two months, making it easy to enjoy later.
