Sumac Apricot Chicken with Lemony Bulgur and Roasted Vegetables

This dish brings together the unexpected pairing of sweet apricot jam and tangy sumac for a sauce that’s simply irresistible. The chicken cutlets are pan-seared until golden, then coated in a glossy, savory-sweet glaze. On the side, fluffy bulgur wheat is brightened with fresh lemon zest and juice, while roasted zucchini and onion get a hint of heat from chili powder.

Topped with crunchy sliced almonds, every bite offers a delightful contrast of textures and flavors. It’s a complete meal that feels special enough for company yet simple enough for a weeknight. Ready in about 30 minutes, this recipe is sure to become a new favorite.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with rack in top position. Wash and dry produce. Trim zucchini, halve lengthwise, then slice crosswise into ½-inch half-moons. Halve, peel and cut onion into ½-inch wedges. Mince or grate garlic. Zest lemon and quarter it.
2. On a baking sheet, toss zucchini and onion with a drizzle of oil, chili powder, salt and pepper. Roast on top rack, tossing halfway, until tender and browned, 14-16 minutes.
3. While vegetables roast, heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook until fragrant, about 30 seconds. Stir in bulgur, half the stock concentrates, 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat.
4. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side (lower heat if browning too quickly). Transfer chicken to a plate to rest; wipe out pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add remaining garlic; cook until fragrant, 30 seconds. Stir in apricot jam, remaining stock concentrates and ¼ cup water (⅓ cup for 4 servings). Simmer until thickened, 2-3 minutes, whisking to break up jam pieces. Reduce heat to low; stir in sumac, butter and a squeeze of lemon juice. Season with salt and pepper.
6. Return chicken and any resting juices to the pan; turn to coat in sauce. Transfer chicken to a cutting board and slice thinly crosswise. Drain any excess water from bulgur; fluff with a fork. Stir in lemon zest and a squeeze of lemon juice; season with salt and pepper. Add half the roasted vegetables to the bulgur and stir to combine. Divide bulgur mixture between bowls; top with sliced chicken and remaining vegetables. Spoon remaining sauce over chicken, garnish with almonds and serve.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with couscous, quinoa or rice. Adjust cooking times and liquid amounts according to the grain’s package instructions.

What can I use instead of sumac?

Sumac has a tangy, lemony flavor. You can substitute with an equal amount of lemon zest or a mix of lemon juice and a pinch of paprika for color.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water to refresh the sauce.