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Recipes

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Moroccan Chicken with Bulgur

This lemony bulgur salad is as easy as boiling water, but you will need to let it sit for 25 minutes so the bulgur can absorb most of the liquid. While it stands, put together the chicken kebabs and grill them off. Then finish the salad and serve.

• Preparation Time: 5 minutes
• Cooking Time: 10 minutes
• Standing Time: 25 minutes
•  
• Total Time: 40 minutes
•  
• Servings: 4

Ingredients

• 1 1/4 cups water
• 1 cup bulgur
• 1/4 cup fresh lemon juice, divided
• 3 tablespoons snipped fresh chives
• 2 tablespoons chopped fresh mint leaves
• 2 teaspoons extra virgin olive oil
• 1 teaspoon kosher salt or sea salt, divided
• 1/2 teaspoon ground black pepper, divided
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 12 ounces boneless, skinless chicken breast, cut into 1-inch pieces

Instructions

1. In a small saucepan, bring the water to a boil over high heat. Remove from the heat, stir in the bulgur and set aside, covered, for 25 minutes. Drain off any remaining water from the bulgur. Stir in 2 tablespoons of the lemon juice, the chives, mint, 1 teaspoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
2. Preheat a grill to high or prepare a hot fire. If using wooden skewers, soak 4 skewers in water for 30 minutes.
3. Meanwhile, in a large mixing bowl, stir together the remaining 2 tablespoons lemon juice, 1 teaspoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, the garlic, lemon zest, paprika and cumin. Stir in the chicken and set aside at room temperature, turning occasionally, for 15 minutes.
4. Thread the chicken pieces onto the skewers. Lightly oil the grill. Grill the chicken for 5 minutes, turn, and grill until just cooked through, about 4 minutes longer.
5. To serve, spoon the bulgur mixture to one side of a platter and place the chicken skewers alongside.

Tips

• To give this dish a kick, use hot paprika.