Za'atar-Spiced Chicken & Bulgur

with Yogurt Sauce & Pita Chips

50 MIN

4 Servings

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From the Test Kitchen

This recipe takes inspiration from the vibrant flavors of Middle Eastern cuisine. Bulgur—a type of dried, cracked wheat—cooks into a light, fluffy (and distinctively nutty) accompaniment for our chicken. We're seasoning the chicken with traditional spices and the sweet juice of a mandarin. For added texture, we're also stirring in golden raisins and roasted almonds before topping it all off with a bright, creamy yogurt sauce.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

1⅛ lbs Sliced Chicken Breast
4 Pocketless Pitas
1⅓ cups Bulgur Wheat
½ cup Plain Greek Yogurt
2 cloves Garlic
1 Lemon
1 Mandarin
1 bunch Cilantro & Mint
3 Tbsps Golden Raisins
3 Tbsps Roasted Almonds
1 Shallot
2 Tbsps Chicken Spice Blend (Za'atar & Aleppo Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the bulgur wheat:

Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Thoroughly rinse the bulgur wheat. Once the pot of water is boiling, add the rinsed bulgur wheat and cook, uncovered, 11 to 13 minutes, or until tender. Drain thoroughly and set aside in a warm place.

2 Prepare the ingredients:

While the bulgur wheat cooks, wash and dry the fresh produce. Quarter the pitas. Peel and roughly chop the garlic. Peel and mince the shallot. Halve the mandarin and squeeze the juice into a bowl; discard the halves.Roughly chop the almonds. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the cilantro and mint leaves off the stems; discard the stems.

3 Make the pita chips:

Place the pitas on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 7 to 9 minutes, or until golden brown and crispy. Remove from the oven. Transfer to a serving dish.

4 Start the chicken:

While the pitas toast, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 3 to 5 minutes, or until lightly browned. Add the garlic, shallot and raisins; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

5 Finish the chicken & bulgur wheat:

To the pan, add up to ¾ of the spice blend, depending on how spicy you'd like the dish to be. Reduce the heat to medium and cook 1 to 2 minutes, or until fragrant. Add the mandarin juice, cooked bulgur wheat and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the chicken is cooked through. Turn off the heat. Stir in the almonds, lemon zest and the juice of 2 lemon wedges. Season with salt and pepper to taste.

6 Make the sauce & serve your dish:

In a bowl, combine the yogurt, the juice of the remaining lemon wedges and as much of the remaining spice blend as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper to taste. Divide the finished chicken and bulgur wheat among 4 dishes. Top with spoonfuls of the sauce and a drizzle of olive oil. Garnish with the mint (tearing the leaves just before adding) and cilantro. Serve with the pita chips on the side. Enjoy!