Sumac Apricot Chicken with Lemony Bulgur and Roasted Vegetables

Get ready to fall in love with a new flavor combination: sweet apricot jam paired with the tart, tangy punch of sumac. This sauce creates an irresistible glaze for tender chicken cutlets, making every bite a delight. The dish is rounded out with a bed of lemony bulgur wheat, topped with roasted zucchini and chili-kissed red onion and finished with a sprinkle of sliced almonds for crunch.

This Mediterranean-inspired meal comes together quickly, perfect for a weeknight dinner that feels special. The bulgur cooks while the vegetables roast and the chicken sears, so everything is ready at the same time. A simple pan sauce brings it all together, delivering big flavor with minimal effort.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red 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 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, one stock concentrate (two for 4 servings), 1 cup water (2 cups for 4) 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. 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 browns 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-high 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. Reduce heat to low. Stir in sumac, 1 TBSP butter (2 TBSP 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 substitute bulgur with another grain?

Yes, you can use quinoa, couscous or rice. Adjust cooking time and liquid accordingly.

What can I use instead of sumac?

Sumac has a unique tart flavor, but you can substitute with lemon zest or a pinch of citric acid for a similar tang.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.