Chicken with Bulgur Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
560 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chicken with Bulgur Recipe
Description
Chicken with Bulgur combines savory, spiced chicken thighs with bulgur wheat cooked in aromatic chicken stock. The chicken is seasoned with cumin, paprika, salt, and pepper, then seared to develop a golden crust before simmering with sautéed onions, bell peppers, garlic, and sun-dried tomatoes. The bulgur soaks up the flavorful liquids, resulting in a textured, wholesome grain base that complements the juicy chicken pieces. Crumbled feta and chopped parsley add freshness and creaminess if desired.
Serve this dish as a standalone main course, with the rich mix of spices and vegetables offering a balanced combination of flavors and textures. It is satisfying for an everyday meal or casual dinner.
Store leftover chicken and bulgur in airtight containers in the fridge for up to 4 days, reheating gently on the stovetop with added stock or water to maintain moisture. It also freezes well for up to a month. Thaw frozen portions overnight in the refrigerator before reheating. Adding a fresh squeeze of lemon juice before serving can brighten the flavors.
Ingredients
- 6 chicken thighs skinless bone in
- 1 tablespoon olive oil
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 onion chopped (~1 cup)1 bell pepper, chopped, medium-size
- 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 parsley chopped
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
- Bring leftovers to room temperature before storing them in airtight containers and refrigerate for up to 4 days.
- Freeze leftovers in freezer-safe containers for up to one month; thaw overnight in the fridge before reheating.
- Reheat on the stove with a bit of water or chicken stock to avoid drying out; microwave reheating is possible with stirring every 30 seconds for even heat.
- Optional: Add a squeeze of fresh lemon juice just before serving to enhance the dish's brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 8g | 3% |
| Protein | 38g | 76% |
| Fat | 41g | 63% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 216mg | 72% |
| Sodium | 610mg | 25% |
| Potassium | 623mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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