Baked Chicken with Date-Paprika Butter, Creamy Spinach Bulgur and Toasted Pepitas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish with a little of the olive oil.

2. 2

   Season the chicken thighs with 4 g salt, black pepper, and 1 tablespoon olive oil. Arrange them in the dish in a single layer.

3. 3

   In a small bowl, mix the butter, chopped dates, 2 grated garlic cloves, smoked paprika, cumin, lemon zest, and 1 tablespoon lemon juice into a spreadable paste.

4. 4

   Spread the date butter mixture over the top of the chicken thighs. Bake for 25 to 30 minutes at 220 °C / 425 °F, until the chicken is cooked through and browned at the edges.

5. 5

   While the chicken bakes, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the onion, the chopped garlic clove, and 4 g salt, and cook for 4 to 5 minutes until the onion is tender.

6. 6

   Add the bulgur and stir for 1 minute to coat it well. Pour in the hot chicken broth, bring to a gentle boil, reduce the heat, and cook covered for 12 to 14 minutes until the liquid is absorbed.

7. 7

   Fold in the fresh spinach and stir until wilted. Turn off the heat and mix in the Greek yogurt with the remaining 1 tablespoon lemon juice to create a creamy bulgur.

8. 8

   Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until crisp and lightly puffed.

9. 9

   When the chicken comes out of the oven, let it rest for 3 minutes. Serve a base of creamy bulgur, top with the glazed chicken, and finish with the toasted pepitas and chopped fresh parsley.