lunch

Roasted Harissa-Spiced Chicken Thighs with Herbed Bulgur and Aleppo Pepper Vinaigrette

Name: Roasted Harissa-Spiced Chicken Thighs with Herbed Bulgur and Aleppo Pepper Vinaigrette
Ingredients: 85.9 g Chicken, broilers or fryers, thigh, meat and skin, raw; 69.1 g Bulgur, dry, raw; 98.7 g Tomatoes, grape, raw; 98.7 g Cucumber, with peel, raw; 49.3 g Onions, red, raw; 8.6 g Tahini, sesame butter

Nutrition

600

kcal

Calories

26.5

Protein

67.4

Carbs

22.2

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Chicken, broilers or fryers, thigh, meat and skin, raw85.9 g

Bulgur, dry, raw69.1 g

Tomatoes, grape, raw98.7 g

Cucumber, with peel, raw98.7 g

Onions, red, raw49.3 g

Tahini, sesame butter8.6 g

Instructions

Preheat your oven to 400 deg F (200 deg C).

Pat the chicken thighs dry and rub with a generous pinch of Aleppo pepper and salt.

Arrange on a parchment-lined baking sheet and roast for 25-30 minutes until the skin is deeply golden and crackles when tapped.

While the chicken roasts, simmer the bulgur in twice its volume of water until tender, about 12 minutes; fluff with a fork.

Whisk together the tahini, a splash of water, lemon juice, and a pinch of salt to create a creamy dressing.

Combine the diced grape tomatoes, cucumber, and red onion in a bowl.

Plate the fluffy bulgur, top with the crispy chicken, and spoon the fresh vegetable salad alongside.

Drizzle the tahini emulsion over the entire dish and finish with a dusting of extra Aleppo pepper for heat.