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.
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