Chicken with Bulgur

Amsterdam was amazing.  The architecture was breathtaking. The museums were magnificent. The little cafés tucked into cobblestone streets were positively charming.  And the food?  Let’s just say that I never met a stroopwafel I didn’t think deserved a chance.  But eventually, I came home, unpacked my clothes and discovered that approximately 60 percent of my belongings now smell distinctly like the cheese that was tucked inside my suitcase. 😂🧀
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I've been home for 3 days and I'm still working my way through the hundreds of pictures of our whirlwind trip and realizing that I may have been overly ambitious with my camera.😬  Did I really need 30 pictures of the same windmill?  The answer is yes.  Yes, I needed to capture every turn of the slowly rotating blades because I didn't know which angle would look best in a picture. 🤣🤷🏻‍♀️

Safe to say I'm now in desperate need of a post vacation reality check and healthy diet reset.  My body is craving something that doesn't come with a flaky crust, a sweet fruit compote or a cheese course.  Something light, fresh, colorful and full of protein.  🥗

Now is the perfect time for chicken with bulgur.  It doesn't need to be served on a tiny porcelain plate with an artistic swoosh of sauce.  It's not meant to be served on Delft pottery while sitting at a small table along on a cobblestone street.  It's just really good, hearty, healthy and delicious chicken.  And most importantly, no reservations needed. 

The beauty of this chicken and bulgur meal is that it feels like a reset without feeling like punishment.  I've never understood the idea that healthy eating has to involve a sad piece of lettuce sitting next to three almonds.  After vacation, I don't need deprivation.  I need balance.  I need a meal that says, “I had a wonderful time in Europe, and now I'm going to make some sensible decisions.”​  This is that meal.

Chicken with Bulgur
6 chicken thighs, skinless bone in
1 Tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 medium-size onion, chopped
1 clove garlic, minced
1 package sun-dried tomatoes, soaked in hot water
1 ½ cups bulgur wheat
1 ¾ cups chicken stock
½ cup parsley, chopped

Pat chicken dry and then drizzle with olive oil.

Mix together cumin, paprika, salt and pepper.

Sprinkle chicken with spice mixture.

Sear chicken in a hot cast iron skillet until browned on all sides. 

Transfer chicken to a plate.  Add onion to pan and cook until translucent. 

Stir in garlic and sun dried tomatoes and cook for 1 minute. 

Add bulgur and cook 2-3 minutes. 

Add stock.  Place chicken back in pan.  Bring to a boil.  

Transfer skillet to a 400 degree oven and cook 15 minutes or until chicken is cooked to 165.  

Remove from oven and sprinkle with parsley.  

Ciao!

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