One-Pan Chicken Thighs with Bulgur

Name: One-Pan Chicken Thighs with Bulgur
Total time: 40 min
Yield: 4–6 servings
Ingredients: 4–6 pcs Chicken thighs; 2 cups Bulgur; 300–400 ml Chicken broth; 0.5 pcs Zucchini; 1 tsp Smoked paprika; 1 tsp Khmeli-suneli; to taste Salt; to taste Ground black pepper; for frying Vegetable oil

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 broth(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

Heat a large pan or sauté pan with a little oil.

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.

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.

Pour in the hot chicken stock so the bulgur is completely covered.

Add the smoked paprika, salt, pepper and the chopped zucchini.

Bring to the boil, lower to medium heat, cover and cook for about 20 minutes.

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.

Turn off the heat and leave the pan covered for 5–10 minutes.

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.

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