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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