Sumac and Apricot Glazed Chicken with Lemon Bulgur and Roasted Vegetables

Sweet and tangy come together in perfect harmony with this sumac and apricot glazed chicken. The combination of apricot jam and sumac creates a sauce that is both sweet and tart, coating tender chicken cutlets in a glossy, flavorful finish.

Serve the chicken over a bed of lemony bulgur, topped with roasted zucchini, chili-spiced red onion and crunchy sliced almonds. It’s a complete meal that’s as beautiful as it is delicious.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cut the red onion into 1/2-inch wedges. Trim the zucchini and cut into 1/2-inch thick half-moons. Mince the garlic.
3. On the prepared baking sheet, toss the onion wedges with half the chili powder, a drizzle of oil, salt and pepper. Roast for 5 minutes.
4. Add the zucchini to the baking sheet with the onion, toss to combine and roast for another 10-12 minutes until tender.
5. Meanwhile, in a small bowl, combine the apricot jam, sumac, half the minced garlic and a splash of water. Set aside.
6. Cook the bulgur according to package directions, then fluff with a fork. Stir in the remaining minced garlic, the juice of half the lemon and the butter. Season with salt and pepper.
7. Season the chicken cutlets with salt, pepper and the remaining chili powder. Heat a large skillet over medium-high heat with oil. Cook the chicken for 3-4 minutes per side until golden and cooked through.
8. Reduce heat to low and brush the apricot-sumac glaze over the chicken. Cook for 1 minute more, turning to coat.
9. Slice the remaining lemon half into wedges. Serve the chicken over the lemony bulgur, topped with roasted vegetables and sliced almonds. Garnish with lemon wedges.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or rice. Adjust cooking time accordingly.

What can I use instead of sumac?

Sumac has a tangy, lemony flavor. You can substitute with lemon zest plus a pinch of salt or use a bit of lemon juice.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.