Sumac Apricot Chicken with Lemon Bulgur and Roasted Vegetables

Discover a new flavor obsession with this sweet and tangy chicken dish. Apricot jam and sumac create a sauce that’s simply irresistible, coating tender chicken cutlets. Served over lemony bulgur with roasted zucchini and chili-kissed onion, every bite is a delight.

This Mediterranean-inspired meal comes together quickly, making it perfect for busy weeknights. The combination of textures-from the crunchy sliced almonds to the tender veggies-will have everyone asking for seconds.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel and cut onion into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon.
2. Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt and pepper. Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.
3. While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds. Stir in bulgur, half the stock concentrates, 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.
4. Meanwhile, 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; cook until browned and cooked through, 3-5 minutes per side. (Lower heat if chicken begins to brown too quickly.) Turn off heat; transfer chicken to a plate to rest. Wipe out pan.
5. Heat a drizzle of oil in same pan over medium heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. Stir in jam, remaining stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until thickened, 2-3 minutes. (Use a whisk to break up any pieces of jam if necessary.) Reduce heat to low. Stir in sumac, 1 tablespoon butter (2 tablespoons for 4) and a squeeze of lemon juice. Season with salt and pepper.
6. Return chicken (and any resting juices) to pan with sauce; turn to coat. Transfer chicken to a cutting board; thinly slice crosswise. Drain any excess water from bulgur if necessary; fluff with a fork. Stir in lemon zest and a big squeeze of lemon juice; season with salt and pepper. Add half the veggies to pot with bulgur and stir to combine. Divide bulgur mixture between bowls; top with chicken and remaining veggies. Spoon any remaining sauce from pan 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 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 unique tangy flavor. If you don’t have it, you can substitute with a mix of lemon zest and a pinch of paprika or a little extra 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, adding a splash of water to the sauce if needed.