Chicken with Bulgur
Transform your weeknight dinners with this hearty and flavorful Chicken with Bulgur recipe, a one-pan wonder that combines tender, golden-seared chicken thighs with nutty bulgur infused with aromatic spices like cumin, paprika, and a hint of cinnamon. This wholesome dish is simmered in a savory tomato and broth base, allowing the bulgur to soak up every bit of the rich, spiced essence, while the crispy chicken skin remains irresistibly golden. With minimal prep and just 40 minutes of cooking, this recipe is perfect for busy evenings, offering a balanced and satisfying meal for the whole family. Garnish with fresh parsley for a bright, herby finish, and enjoy a dinner that's as delightful to look at as it is to savor. Keywords: chicken with bulgur, one-pan chicken recipe, easy bulgur recipe, healthy weeknight dinner.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup bulgur
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or pot over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper on both sides.
Place the chicken in the skillet skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes on the other side. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, paprika, cumin, cinnamon, and tomato paste. Cook for 1-2 minutes, stirring frequently, to release the spices' aroma.
Add the bulgur to the skillet and toast it for 1-2 minutes, stirring to coat it with the spices and oil.
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer.
Nestle the seared chicken thighs into the bulgur mixture, skin-side up. Cover the skillet with a lid and reduce the heat to low-medium.
Cook for 25-30 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F/74°C) and the bulgur has absorbed most of the liquid.
Remove the skillet from the heat and let it rest for 5 minutes uncovered.
Garnish with chopped fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.7 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
