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Herb Marinated Chicken with Bulgur

3/18/2023

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I did a little travelling last week, to visit these sweet souls.
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Phone calls and text messages are great for keeping in touch but every few months - I just need to put my arms around these people and hug their necks.  For those of you who don't already know - these are my parents, my kiddos and my "grand dog".  😁

​Days spent with my family are sweet and I certainly don't take them for granted.  Especially the family that I don't get to see very often because we live far apart.  When we do get the chance to spend time together, we celebrate in the way that all Italian families do: with lots of amazing food and great wine.  We tend to hang out together in the kitchen - it's just what we do.👩🏻‍🍳 There's never any shortage of family cooking sessions during my visits.  
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Last week, we celebrated two birthdays during my visit.  So you know that I did some baking while I was there including this batch of birthday cornmeal cookies with honey buttercream.  (Check back on the blog next week for this scrumptious recipe.😋 ) 
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I did a little bit of baking but a whole lot of eating while I was on vacation.😅  Isn't that what vacation is all about?🤪  Now that I'm home though, it's time to get back to healthy eating -- in more reasonable amounts.🤣  Cue the lean chicken recipes with whole grains.  ​
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Herb Marinated Chicken with Bulgur
2 Tablespoons olive oil
3 cloves garlic, minced
2 1/2 teaspoons fresh thyme, chopped
2 teaspoons lemon zest
2 teaspoons salt
1 1/2 teaspoons fresh rosemary, chopped
1/2 teaspoon coriander
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
4 bone in chicken thighs
1/2 cup bulgur
3 ounces cherry tomatoes
2 Tablespoons fresh parsley, chopped
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Combine oil, garlic, 1 1/2 t. thyme, lemon zest, 1 1/2 t. salt, rosemary, coriander, red pepper and pepper.
Cut 2 1/2" deep slits in skin of chicken.  ​Add chicken to marinade and toss to coat.  Cover and refrigerate 1-24 hours.
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Place chicken, skin side up in skillet.  Scrape remaining marinade over chicken.
Roast chicken 20-25 minutes at 425.  
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Add bulgur and 2 t. salt to 2 quarts boiling water.   Simmer 6-10 minutes.
Drain and return bulgur to saucepan. 
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Place chicken skillet under broiler to brown.  Let rest 10 minutes.  Transfer chicken to serving platter. ​
Whisk lemon juice, 1 t. thyme and 1/2 t. salt into pan juices. 
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Drizzle 3 T. sauce over bulgur.  Fold tomatoes and parsley into bulgur. Season with salt and pepper. ​
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Serve chicken with bulgur and extra pan sauce. 
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Ciao!
Click here for a printable version of this recipe
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