Pan-Roasted Chicken Thighs With Bulgur, Raisins, and Pine Nuts

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Photo by Charles Masters
Pan-Roasted Chicken Thighs With Bulgur, Raisins, and Pine Nuts 3.5 8 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 586 calories
    • Fat 36 g (8 g saturated fat)
    • Cholesterol 92 mg
    • Sodium 473 mg
    • Protein 31 g
    • Carbohydrate 38 g
    • Sugar 9 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 106 mg

Heat oven to 450° F. Heat 2 tablespoons of the oil in a large oven-proof skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, skin-side down, until the skin is golden brown and crisp, 5 to 6 minutes. Transfer to oven. Roast until an instant-read thermometer inserted in the thickest thigh (avoiding the bone) registers 165° F, 10 to 12 minutes.

Meanwhile, cook the bulgur according to the package directions. Combine the bulgur, cilantro, pine nuts, raisins, vinegar, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper.

Serve the chicken and bulgur with the yogurt.

Ingredients

  1. Check 1/4 cup olive oil
  2. Check 4 large bone-in, skin-on chicken thighs
  3. Check Kosher salt and black pepper
  4. Check 1 cup bulgur
  5. Check 1/2 cup fresh cilantro, coarsely chopped
  6. Check 1/4 cup toasted pine nuts
  7. Check 1/4 cup golden raisins
  8. Check 2 tablespoons white wine vinegar
  9. Check 1 cup plain yogurt

Directions

  1. Heat oven to 450° F. Heat 2 tablespoons of the oil in a large oven-proof skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, skin-side down, until the skin is golden brown and crisp, 5 to 6 minutes. Transfer to oven. Roast until an instant-read thermometer inserted in the thickest thigh (avoiding the bone) registers 165° F, 10 to 12 minutes.
  2. Meanwhile, cook the bulgur according to the package directions. Combine the bulgur, cilantro, pine nuts, raisins, vinegar, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper.
  3. Serve the chicken and bulgur with the yogurt.