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A large skillet filled with golden-brown chicken thighs nestled in fluffy bulgur wheat, garnished with fresh parsley.

Chicken with Bulgur

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 4 bone -in, skin-on chicken thighs (approximately 1.5 lbs)
  • 1.5 cups coarse bulgur wheat, rinsed
  • 3 cups low -sodium chicken stock
  • 1 large yellow onion, finely diced
  • 2 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 0.25 cup fresh flat-leaf parsley, chopped

Method
 

  1. Pat chicken thighs dry and season both sides with salt and pepper.
  2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
  3. Place chicken skin-side down and sear for 6-8 minutes until skin is crisp and golden; flip and sear for 3 more minutes before removing chicken from the pan and setting aside.
  4. Reduce heat to medium, add diced onion to the remaining fat, and sauté for 5 minutes until translucent.
  5. Add minced garlic and tomato paste, stirring constantly for 2 minutes to caramelize the paste.
  6. Add the bulgur, cumin, and paprika to the pan, stirring for 1 minute to toast the grains.
  7. Pour in the chicken stock and bring the mixture to a gentle boil, scraping the bottom of the pan to release browned bits.
  8. Nestle the chicken thighs back into the bulgur mixture, skin-side up.
  9. Cover with a tight-fitting lid, reduce heat to low, and simmer for 20-25 minutes until the liquid is absorbed and chicken is cooked through.
  10. Remove from heat and let rest covered for 5 minutes; fluff the bulgur with a fork and garnish with chopped parsley before serving.