Chicken with Bulgur is a Mediterranean-inspired dish that features juicy chicken thighs and fluffy, tender bulgur wheat. This one-pot recipe comes together in under an hour for a quick weeknight dinner or an easy, impressive dinner party entree.
0 Preheat oven to 400 F˚.
1 Pat dry chicken thighs on all sides with paper towels. Drizzle them with olive oil.
2 Mix together cumin, paprika, salt and pepper in a small bowl until fully mixed.
3 Sprinkle chicken on all sides using the spice mixture.
4 Heat a large oven-proof skillet over medium heat until it is shimmering hot.
5 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.
6 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.
7 Stir in the garlic and sun-dried tomatoes and cook for one minute.
8 Add in the bulgur wheat and cook, constantly stirring, for 2-3 minutes.
9 Pour in the stock and transfer the seared chicken back into the skillet. Bring it to a boil.
10 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˚.
11 Carefully remove from the oven and sprinkle with feta cheese (if using) and chopped parsley. Serve immediately.
