Yogurt-Paprika Chicken with Bulgur

Name: Yogurt-Paprika Chicken with Bulgur
Total time: 70 min
Yield: 2 servings
Ingredients: 400 g Boneless skinless chicken thighs; 180 g Plain yogurt; 140 g Coarse bulgur; 150 g Cucumber; 2 cloves Garlic; 1.5 tsp Paprika; 1.5 tbsp Olive oil; 1 whole Lemon; 10 g Fresh parsley; 0.5 tsp Salt; 300 ml Water

Paprika-roasted chicken thighs, fluffy bulgur and cool cucumber yogurt make a generous plate with a bright lemon finish.

70 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs400 g
Plain yogurt180 g
Coarse bulgur140 g
Cucumber150 g
Garlic2 cloves
Paprika1.5 tsp
Olive oil1.5 tbsp
Lemon1 whole
Fresh parsley10 g
Salt0.5 tsp
Water300 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and wheat.

Method

Season the chicken

Cut the chicken into 4 cm pieces without rinsing it. In a bowl mix 60 g yogurt, one grated garlic clove, paprika, 1 tbsp oil and 0.25 tsp salt. Coat the chicken, cover and refrigerate for 30 minutes. Wash hands and equipment after raw-poultry contact.

Roast the pieces

Heat a conventional oven to 220°C (425°F). Spread the chicken on a lined tray in a single layer, letting excess marinade drip back into the bowl; discard that marinade. Roast for 20–25 minutes, turning once, until each thick piece reaches 74°C (165°F) on a clean thermometer. Rest on a clean plate for 5 minutes.

Cook the bulgur

While the chicken roasts, rinse the coarse bulgur in a sieve. Heat the remaining 0.5 tbsp oil in a small saucepan, stir in the bulgur, then add 300 ml water and the remaining salt. Bring to a boil, cover and simmer gently for 12–15 minutes until tender and the water is absorbed. If still firm, add 2 tbsp water and cook a few minutes longer. Rest covered off the heat for 5 minutes.

Make the cool side

Finely dice the cucumber. Stir into the remaining 120 g yogurt with the second grated garlic clove and 1 tbsp juice squeezed from the lemon. Use clean utensils and keep this sauce away from the raw-chicken bowl. Chop the parsley and cut the rest of the lemon into wedges.

Bring the plates together

Fluff the bulgur and divide between two plates. Add chicken, scatter over parsley and serve the cucumber yogurt and lemon wedges alongside.

Use coarse bulgur, not fine bulgur intended for salads; brands differ, so check the grain for tenderness before resting.

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