One-Pan Chicken Thighs with Bulgur
◷40 min
Something between pilaf and Middle Eastern rice: the bulgur toasts with the chicken and finishes in stock, forming a crisp golden crust underneath.
Ingredients
◎5 servings
Chicken thighs(or leg quarters)4–6
Bulgur(you can use less)2 cups
Chicken stock(enough to cover the bulgur completely)300–400
Zucchini(or any other vegetable)0.5 pcs
Smoked paprika1 tsp
Khmeli-suneli1 tsp
Saltto taste
Ground black pepperto taste
Vegetable oilfor frying
Instructions
1
Heat a large pan or sauté pan with a little oil.
2
Add the chicken and fry over high heat for 2–3 minutes per side until deeply golden. Season with salt and pepper and add the khmeli-suneli.
3
Add the bulgur and toast it with the chicken for about 2 minutes, stirring constantly. The grain should colour lightly and take on a nutty aroma.
4
Pour in the hot chicken stock so the bulgur is completely covered.
5
Add the smoked paprika, salt, pepper and the chopped zucchini.
6
Bring to the boil, lower to medium heat, cover and cook for about 20 minutes.
7
When the liquid has almost been absorbed, take the lid off and cook for a few more minutes — the bottom layer of bulgur should crisp up into a golden crust.
8
Turn off the heat and leave the pan covered for 5–10 minutes.
9
Serve straight from the pan, lifting the bulgur with a spatula and making sure to scrape up the crust from the bottom — that is where all the flavour is.