Bulgur Pilaf with Chicken + Chick Peas

1. Cut the chicken into two-inch pieces and poach in salted water, constantly skimming foam off of surface.

When cooked, about twenty minutes, remove chicken from water with a slotted spoon; cool, and julienne. Reserve liquid.

2. Melt butter in a large pot over medium heat; sauté the bulgur.

Add olive oil and salt to taste, and continue sautéing.

Add six cups of reserved chicken liquid; if necessary, use boiled water. Cook until the liquid is almost entirely absorbed, about fifteen minutes.

If the bulgur is still crunchy, add some chick pea liquid or hot water and continue to cook until soft.

3. Add the chickpeas and chicken; add freshly ground black pepper to taste. Mix well and serve.