Buglama with Mediterranean Flavors

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 3 tomatoes, diced 3 tomatoes, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces with olive oil, minced garlic, cumin, paprika, dried oregano, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat a large pot over medium heat and add the marinated chicken. Cook until browned on all sides.
3. 3.
   Add the sliced onions and bell peppers to the pot and sauté until they start to soften.
4. 4.
   Stir in the diced tomatoes and cook for a few minutes until they release their juices.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 1 hour or until the chicken is tender and the flavors have melded together.
6. 6.
   Serve the buglama hot, garnished with fresh parsley. It pairs well with rice or crusty bread.

Treat your ingredients with care...

• Chicken — Make sure to choose bone-in chicken pieces for added flavor and tenderness.
• Bell peppers — Use a mix of different colored bell peppers to add visual appeal to the dish.
• Tomatoes — If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.

Tips & Tricks

• For a richer flavor, you can add a splash of lemon juice or a tablespoon of tomato paste to the stew.
• If you prefer a spicier kick, you can add a pinch of red pepper flakes or a chopped chili pepper to the marinade.
• Make sure to simmer the stew on low heat to allow the flavors to develop fully.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the buglama hot, accompanied by a side of fluffy rice or crusty bread. The sauce is delicious when soaked up with bread, and the tender chicken and vegetables make for a satisfying meal.

Presentation advice

Garnish the buglama with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a large platter, allowing the vibrant colors of the vegetables to shine through.