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Oven-Roasted Chicken Thighs with Sun-Dried Tomato Bulgur Pilaf Recipe

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3.9 from 13 reviews

This flavorful Chicken with Bulgur recipe combines tender, spiced chicken thighs with nutty bulgur wheat, sun-dried tomatoes, and fresh herbs. Seared and then oven-roasted in a skillet, this wholesome one-pan dish delivers a perfect balance of protein and grains, enhanced by the savory depth of cumin, paprika, and feta cheese. Ideal for a satisfying weeknight dinner, it takes just 40 minutes from start to finish and serves four.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Spices

  • 6 skinless bone-in chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Vegetables and Aromatics

  • 1 medium onion, chopped (~1 cup)
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 jar (8 oz) sun-dried tomatoes, drained and roughly chopped

Grains and Dairy

  • 1 ½ cups bulgur wheat
  • 1 ¾ cups chicken stock
  • ½ cup feta cheese, crumbled (optional)
  • ½ cup chopped fresh parsley

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for roasting the chicken and bulgur mixture.
  2. Prepare Chicken: Pat the chicken thighs dry with paper towels on all sides to remove excess moisture. Drizzle olive oil over the thighs to coat them evenly.
  3. Mix Spices: In a small bowl, combine the ground cumin, paprika, kosher salt, and black pepper thoroughly to create a spice blend for seasoning.
  4. Season Chicken: Sprinkle the chicken thighs all over with the spice mixture, ensuring even coverage for flavor.
  5. Sear Chicken: Heat a large oven-proof skillet on medium until shimmering. Add the seasoned chicken thighs and sear for about 4 minutes on each side until browned but not fully cooked. Then, transfer the chicken to a plate and set aside.
  6. Sauté Vegetables: Add the chopped onion and bell pepper to the skillet and cook, scraping up brown bits from the chicken, for about 7-8 minutes until the onion turns translucent.
  7. Add Garlic and Tomatoes: Stir in the minced garlic and sun-dried tomatoes and cook for 1 minute to release their aromas.
  8. Cook Bulgur: Add the bulgur wheat to the skillet and stir constantly for 2-3 minutes to slightly toast the grains and combine with the vegetables.
  9. Add Stock and Return Chicken: Pour in the chicken stock and return the seared chicken thighs to the skillet. Bring the mixture to a boil on the stovetop.
  10. Roast in Oven: Transfer the entire skillet to the preheated oven and roast for 15 minutes, or until the chicken reaches an internal temperature of 165°F as checked with a digital thermometer.
  11. Finish and Serve: Carefully remove the skillet from the oven. Sprinkle optional crumbled feta cheese and chopped parsley over the dish. Serve immediately while hot.

Notes

  • Bone-in chicken thighs add flavor and moisture, but boneless thighs can be used to reduce cooking time.
  • If you prefer a milder dish, reduce or omit the paprika.
  • Feta cheese is optional but adds a nice tangy contrast; omit for a dairy-free version.
  • Use an oven-proof skillet such as cast iron to avoid transferring ingredients mid-cooking.
  • Make sure to measure internal temperature of chicken to ensure safety and juiciness.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Low Salt

Find it online: https://iamstarved.com/oven-roasted-chicken-thighs-with-sun-dried-tomato-bulgur-pilaf-recipe/