If you’re new to cooking with bulgur wheat (also known as burghul), this dish is a perfect introduction! Bulgur, a whole grain, is a staple in Mediterranean cuisine, adding a delightful nutty flavor and satisfying chewy texture to various dishes. Its versatility and rich taste make it an excellent ingredient for creating wholesome and flavorful meals.
Chicken with Bulgur
This Chicken with Bulgur recipe is an easy, one-pot dish inspired by the savory flavors of Mediterranean and Turkish cuisine. Juicy, pan-seared chicken thighs rest atop a bed of fluffy, golden bulgur wheat in this satisfying meal that comes together in under an hour. Serve it as-is for a quick weeknight dinner, or elevate it with a Mediterranean sauce and a side salad for a dinner-party-ready spread.
Ingredients
- 6 chicken thighs skinless bone in
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 medium-size onion chopped (~1 cup)1 bell pepper, chopped
- 2 cloves garlic minced
- 1 jar sun-dried tomatoes 8oz. drained and roughly chopped
- 1 ½ cups bulgur wheat
- 1 ¾ cups chicken stock
- ½ cup feta cheese crumbled (optional)
- ½ cup chopped parsley
Instructions
- Preheat oven to 400 F˚.
- Pat dry chicken thighs on all sides with paper towels. Drizzle them with olive oil.
- Mix together cumin, paprika, salt and pepper in a small bowl until fully mixed.
- Sprinkle chicken on all sides using the spice mixture.
- Heat a large oven-proof skillet over medium heat until it is shimmering hot.
- Add the now-seasoned thighs and sear for about 4 minutes on each side until they are nicely browned. We are not cooking the meat fully here, but rather just browning it. Transfer onto a plate and set aside.
- Add the onion and pepper to the now-empty skillet and cook, scraping the chicken bits at the bottom using a wooden spoon for about 7-8 minutes or until the onion is translucent.
- Stir in the garlic and sun-dried tomatoes and cook for one minute.
- Add in the bulgur wheat and cook, constantly stirring, for 2-3 minutes.
- Pour in the stock and transfer the seared chicken back into the skillet. Bring it to a boil.
- Transfer the skillet to the preheated oven and roast for 15 minutes or until a digital thermometer inserted in one of the thighs registers 165 F˚.
- Carefully remove from the oven and sprinkle with feta cheese (if using) and chopped parsley. Serve immediately.
Notes
- Store: Bring leftovers to room temperature before placing them in an airtight container. Store in the fridge for up to 4 days.
- Freeze: Bring the dish to room temperature and place it in an airtight, freezer-safe container. Freeze for up to a month.
- Reheat: Reheat leftovers in the skillet on the stove. You may need to add a little water or stock to keep it from drying out. Or, reheat it in the microwave for about a minute or two, stirring every 30 seconds or so to ensure that it is heating evenly.
- Thaw: Thaw the leftovers (from frozen) overnight in the fridge.
- It is optional, but you can add a fresh squeeze of lemon juice at the end for a great way to brighten the dish.
Nutrition
Calories: 560kcalCarbohydrates: 8gProtein: 38gFat: 41gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 216mgSodium: 610mgPotassium: 623mgFiber: 1gSugar: 3gVitamin A: 426IUVitamin C: 3mgCalcium: 36mgIron: 2mg
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