Pomegranate-Cumin Glazed Chicken with Creamy Spinach Bulgur and Herb Yogurt Roasted Carrots

Name: Pomegranate-Cumin Glazed Chicken with Creamy Spinach Bulgur and Herb Yogurt Roasted Carrots
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.3 lb boneless skinless chicken thighs; 3 tbsp pomegranate molasses; 1 tbsp honey; 3 tbsp olive oil; 3 cloves garlic; 2 tsp ground cumin; 1 tsp sweet paprika; 1/4 tsp ground cinnamon; 1 1/4 tsp salt; 1/2 tsp black pepper; 1.1 lb carrots; 1 cup red onion; 1/2 tsp dried thyme; 1/2 cup plain Greek yogurt; 1 whole lemon; 1/4 cup fresh parsley; 2 tbsp fresh mint; 1 cup bulgur; 2 cups chicken or vegetable broth; 4 cups fresh spinach; 1/3 cup grated Parmesan

An original, balanced dinner featuring golden chicken thighs glazed with pomegranate, honey, and cumin, served with creamy spinach bulgur and roasted carrots finished with yogurt, lemon, and fresh herbs.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g boneless skinless chicken thighs (secados with papel of cocina)
45 ml pomegranate molasses (for the glaseado)
15 ml honey (for equilibrar the acidez)
45 ml olive oil (divided entre chicken, bulgur and zanahorias)
3 cloves garlic (2 chopped and 1 grated)
5 g ground cumin (divided)
3 g sweet paprika (for the chicken)
1 g ground cinnamon (for the glaseado)
8 g salt (or to taste, divided)
2 g black pepper (divided)
500 g carrots (peladas and cut en bastones)
120 g red onion (en pluma fina)
1 g dried thyme (for the zanahorias)
120 g plain Greek yogurt (for servir)
1 unit lemon (zest and 30 ml/2 tbsp of zumo, divided)
15 g fresh parsley (chopped)
8 g fresh mint (chopped)
180 g bulgur (grano medio)
480 ml chicken or vegetable broth (hot)
120 g fresh spinach (chopped groseramente)
30 g grated Parmesan (for dar cremosidad)

Nutrition facts

per serving

612 kcal

Calories

37 g

Protein

43 g

Carbs

31 g

Fat

6 g

Fiber

37 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper or lightly grease it.
2
In a medium bowl, mix the pomegranate molasses, honey, 1 tablespoon olive oil, 1 grated garlic clove, 1 teaspoon cumin, sweet paprika, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3
Add the chicken thighs to the bowl and coat them well in the glaze. Let them rest while you prepare the vegetables, about 10 to 15 minutes.
4
In another bowl, toss the carrots and red onion with 1 tablespoon olive oil, dried thyme, 1/2 teaspoon salt, and a little black pepper. Spread them on the prepared tray.
5
Roast the carrots and onion for 15 minutes at 220 °C / 425 °F.
6
Remove the tray from the oven, push the vegetables to the sides, and place the chicken in the center. Spoon any remaining glaze from the bowl over the chicken. Roast for 18 to 20 minutes more at 220 °C / 425 °F, or until the chicken is cooked through and caramelized.
7
Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the 2 chopped garlic cloves and cook for 30 seconds until fragrant.
8
Add the bulgur and the remaining 1 teaspoon cumin. Stir for 1 minute to lightly toast the grain.
9
Pour in the hot broth, add 1/4 teaspoon salt, and bring to a gentle boil. Lower the heat, cover, and cook for 10 to 12 minutes until the bulgur is tender.
10
Stir in the spinach, half of the lemon zest, 1 tablespoon lemon juice, and the grated Parmesan. Mix until the spinach wilts and the bulgur becomes creamy. Adjust salt and pepper to taste.
11
In a small bowl, mix the Greek yogurt with 1 tablespoon lemon juice, the remaining zest, parsley, and mint. Add a pinch of salt and stir into a fresh sauce.
12
Serve a bed of creamy bulgur on each plate. Top with the glazed chicken and add the roasted carrots and onion on the side. Finish with spoonfuls of herb yogurt over the carrots or alongside.

Chef tips

For a shinier glaze, brush the chicken with an extra spoonful of pomegranate molasses during the last 2 minutes of roasting. Avoid overcooking the bulgur so it stays creamy rather than mushy.

Substitutions

You can swap the bulgur for quinoa for a gluten-free version, adjusting the liquid and cooking time. Parmesan can be replaced with a similar aged hard vegetarian cheese. If you do not have mint, use only parsley in the yogurt sauce.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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