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Sumac Chicken With Bulgur Salad

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Tender roasted chicken marinated in tangy sumac and spices, served over a warm bulgur salad filled with herbs, vegetables, and savory flavors. This Middle Eastern-inspired dish is hearty, fresh, and perfectly balanced.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Halal

Ingredients

  • 2 tablespoons sumac
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 700 g boneless chicken thighs or chicken breasts
  • 1 tablespoon olive oil (for roasting)
  • 1 tablespoon sesame seeds
  • 1 tablespoon olive oil
  • 1 medium red onion, finely diced
  • 1 cup bulgur wheat (about 180 g)
  • 2 cloves garlic, minced
  • 1/2 teaspoon chilli powder
  • 1 vegetable stock cube
  • 2 1/2 cups boiling water (approximately 600 ml)
  • 3 spring onions, finely sliced
  • 1/3 cup sundried tomatoes, chopped (about 50 g)
  • 1/2 cup fresh parsley, chopped (about 15 g)
  • Salt to taste
  • Black pepper to taste

Instructions

  1. In a large bowl, mix the sumac, olive oil, minced garlic, cumin, paprika, salt, black pepper, and lemon juice to create the marinade.
  2. Add the chicken and massage the marinade into the meat until evenly coated. Cover and refrigerate for at least 1 hour or up to 4 hours for deeper flavor.
  3. Preheat the oven to 200°C (180°C fan). Prepare a roasting dish and place the marinated chicken inside.
  4. Sprinkle sesame seeds over the chicken and drizzle with 1 tablespoon olive oil. Roast in the oven for 25–30 minutes until the chicken is fully cooked.
  5. Meanwhile, heat olive oil in a frying pan over medium heat. Add the diced red onion and cook for 5–7 minutes until softened.
  6. Add the bulgur wheat and toast for about 2 minutes. Stir in the minced garlic, chilli powder, and crumble the vegetable stock cube over the mixture.
  7. Pour in enough boiling water to cover the bulgur. Allow it to simmer, adding small amounts of water as it absorbs, similar to cooking risotto. Continue for 18–20 minutes until the bulgur is tender.
  8. Season the bulgur with salt and black pepper. Stir in the sliced spring onions, chopped sundried tomatoes, and half of the parsley.
  9. Remove the chicken from the oven once cooked. Serve the roasted chicken over the bulgur salad and sprinkle the remaining parsley on top before serving.

Notes

  • Chicken thighs provide juicier results, but chicken breast works well for a leaner option.
  • Add diced cucumber or fresh tomatoes to the bulgur for a fresher salad variation.
  • Fresh mint can be used alongside or instead of parsley for brighter flavor.
  • Top the finished dish with toasted pine nuts or almonds for extra texture.
  • Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

Nutrition

Find it online: https://savorymomskitchen.com/sumac-chicken-with-bulgur-salad/