Sumac Apricot Chicken with Lemony Bulgur and Roasted Vegetables

Discover your new favorite flavor combination: sweet apricot jam paired with the tart punch of sumac. This irresistible sauce coats tender chicken cutlets, creating a dish that’s both simple and sophisticated. Served over fluffy lemony bulgur and alongside roasted zucchini and chili-kissed onions, every bite is a delight.

Topped with crunchy sliced almonds, this meal brings together vibrant textures and tastes. It’s a wholesome, satisfying dinner that comes together in under 30 minutes-perfect for busy weeknights when you want something special without the fuss.

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

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 and liquid according to the grain’s package instructions.

What can I use instead of sumac?

Sumac has a tangy, lemony flavor. You can substitute with a mix of lemon zest and a pinch of paprika or use a squeeze of fresh lemon juice.

Can I make this dish dairy-free?

Yes, simply omit the butter or replace it with a dairy-free alternative like olive oil or vegan butter. The dish will still be delicious.