Family Bulgur Bake with Paprika Chicken, Kale, and Cheesy Potato Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a large baking dish with half of the butter.

2. 2

   In a medium saucepan, combine the bulgur with 500 ml (2 1/8 cups) of the chicken broth and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 10 to 12 minutes until tender and most of the liquid is absorbed. Turn off the heat, fluff with a fork, and set aside.

3. 3

   Meanwhile, toss the chicken with 1 tablespoon olive oil, the sweet paprika, dried thyme, Dijon mustard, 1/2 teaspoon salt, and the black pepper.

4. 4

   Heat a large skillet over medium-high heat with the remaining butter and sauté the chicken for 5 to 6 minutes until it is no longer pink and lightly browned. Transfer the chicken to a plate.

5. 5

   In the same skillet, add the remaining tablespoon of olive oil. Cook the onion for 4 minutes until softened. Stir in the garlic and cook 30 seconds more. Add the kale and 120 ml (1/2 cup) of the remaining chicken broth; cook for 3 to 4 minutes, stirring, until the kale wilts.

6. 6

   Lower the heat to medium-low and stir in the sour cream, 80 g (about 3/4 cup) of the shredded cheddar, and the rest of the chicken broth. Mix until a light sauce forms. Return the chicken to the skillet and cook 1 minute more.

7. 7

   In a large bowl, combine the cooked bulgur with the creamy chicken and kale mixture. Taste and adjust with the remaining salt if needed.

8. 8

   Spread the mixture in the greased baking dish in an even layer. Arrange the thin potato slices on top in slightly overlapping layers.

9. 9

   In a small bowl, mix the breadcrumbs, the remaining shredded cheddar, and the fresh parsley. Sprinkle this mixture over the potatoes and lightly drizzle the surface with some oil from the dish if needed.

10. 10

    Bake for 30 to 35 minutes at 200 °C / 400 °F, until the potatoes are tender when pierced and the top is golden. For extra color, broil for 2 to 3 minutes, watching closely.

11. 11

    Let the bake rest for 8 minutes before serving so it sets and is easier to portion.