Lemon-Oregano Chicken Thighs with Creamy Spinach Bulgur and Cumin-Roasted Carrots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the carrots with 15 ml (1 tbsp) olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them in a single layer.

2. 2

   In a medium bowl, combine the chicken with the lemon zest, 30 ml (2 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, 2 garlic cloves, 1 1/2 tsp dried oregano, sweet paprika, honey, 3/4 tsp salt, and 1/4 tsp black pepper. Let it sit while you prepare the rest.

3. 3

   Roast the carrots for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender with golden edges.

4. 4

   While the carrots roast, heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the chicken for 4 to 5 minutes per side, until deeply golden and cooked through. Transfer to a plate and keep the skillet juices.

5. 5

   Reduce the heat to medium. In the same skillet, add the onion and cook for 3 minutes with a pinch of salt, scraping up the browned bits. Stir in the remaining 2 garlic cloves, 1/2 tsp dried oregano, and 1/2 tsp ground cumin, and cook for 30 seconds until fragrant.

6. 6

   Add the bulgur and stir for 1 minute so it absorbs the flavors. Pour in the hot chicken broth, bring to a gentle boil, reduce the heat, cover, and cook for 10 to 12 minutes, until the bulgur is tender and has absorbed most of the liquid.

7. 7

   Turn off the heat and add the spinach, Greek yogurt, and the remaining 15 ml (1 tbsp) lemon juice. Stir until the spinach wilts and the bulgur becomes creamy. Adjust with the remaining salt and pepper to taste.

8. 8

   Serve a bed of creamy spinach bulgur, top with the golden chicken and its juices, and add the roasted carrots on the side. Finish with chopped fresh parsley and, if desired, a small extra spoonful of Greek yogurt.