Mediterranean lemon chicken casserole with bulgur, green olives, and light feta cream

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F.

2. 2

   2. Pat the chicken dry and toss it in a bowl with 1 tablespoon olive oil, sweet paprika, cumin, half of the oregano, 1/2 teaspoon salt, and black pepper.

3. 3

   3. Heat a large oven-safe skillet or casserole over medium-high heat. Brown the chicken for 4 to 5 minutes, turning once, until colored on the outside. It does not need to be fully cooked. Transfer to a plate.

4. 4

   4. In the same pan, add the remaining 1 tablespoon olive oil. Add the onion and cook for 4 minutes until softened. Add the garlic and cook for 30 seconds.

5. 5

   5. Add the tomato paste and cook for 1 minute, stirring. Add the cherry tomatoes and cook for 2 minutes until they start releasing their juices.

6. 6

   6. Add the bulgur, hot chicken broth, lemon zest, 2 tablespoons lemon juice, the remaining oregano, and 1/2 teaspoon salt. Stir well so the bulgur is evenly distributed.

7. 7

   7. Return the chicken and any accumulated juices to the pan. Scatter the green olives over the top. Transfer the casserole to the oven and bake for 20 minutes at 200 °C / 400 °F.

8. 8

   8. Meanwhile, mix the feta cheese, Greek yogurt, and the remaining 1 tablespoon lemon juice in a bowl until you have a rustic cream. Set aside.

9. 9

   9. Remove the casserole from the oven, add the fresh spinach, and stir gently so it wilts from the heat. If desired, let it rest for 3 minutes so the bulgur absorbs a bit more liquid.

10. 10

    10. Serve the casserole hot with spoonfuls of the light feta cream on top, finished with chopped fresh parsley.