Smoky Chick’n & Aubergine Ragu with Bulgur Wheat

Despite a boiling fresh cuppa being brought to me in bed, I had it lukewarm as I couldn't wake up.  However, I was still off to Lidl for an 8am shop, then home and work work stuff at my desk.

​An afternoon full of note making and supper thoughts; currently think of an aubergine and chick’n pilaf of sorts with bulgur.

Recipe:  Smoky Chick’n & Aubergine Ragu with Bulgur Wheat

I decided a pilaf was too much faff, so went for a sort of ragu using chick’n pieces I’d bought as they were on offer at Lidl, a languishing aubergine, tinned toms and smoked paprika… bulgur wheat would be the starch.  If the chick'n pieces are not to your liking you could use a drained tin of your favourite beans.

I measured out a cup of dried bulgur wheat into a microwaveable dish.  I then put a cup and a half of water into our kettle to boil, rinsing the bulgur in fresh water whilst I waited.  I then added a teaspoon of bouillon powder to the bulgur, stirred it through, then added the boiled water, stirring to ensure all was coated.  Putting a lid on, I then left the bulgur to soak up the liquid, and got on with the ragu.

In a shallow metal casserole I sweated a sliced red onion and chunks of aubergine in a tablespoon of olive oil over a medium heat until both were taking on some colour then removed them.  I then added the chick’n and cooked through stirring regularly (skip this step if using drained tinned beans) until they took on some colour - some stuck to the bottom and I sort of scraped them away from the surface with a wooden spatula.  I then took these out and set them aside, adding the onion and aubergine back to the pan (Note:  I guess I should have done this the other way around; chick’n pieces first and then the onion/aubergine mix).

I added a tablespoon of water, a rounded tablespoon of miso, a teaspoon of mixed herbs, a slightly rounded dessert spoon of smoked paprika, and a teaspoon of bouillon powder and gave it all a good mix, cooking through on a low heat for a few minutes.  I then added a tin of tomatoes, chopping the larger ones up, and brought to a fierce bubble and then turned all down to a gentle bubble, added a lid and let all cook gently for about 20 mins.  I then added the lightly browned chick’n pieces (or your drained tin of beans) to the mix, stirred them through then cooked on a low heat with the lid on for five minutes.

Whilst the ragi was cooking for its final five minutes I popped the bulgur wheat in the microwave on high for four minutes - this makes it become plumber and a little lighter.

Serve the ragu spooned over the bulgur.  Thick cucumber slices are nice, adding a nice crunch.


Weather:  Milder, touching 10°.  A bit gusty, though Storm Eowyn has passed over us relatively quietly.

Breakfast:  Bran Sticks, Yogurt, Pear
Lunch:  Defrosted Squash, Mixed Bean and Coconut Curry blitzed and turned into soup with slices of Lidl Crusty Wheat & Rye Loaf and Flora Pro-Active Buttery.
Supper:  Smoky Chick’n & Aubergine Tomato Ragu, bulgur wheat and sliced cucumber.