Apricot-Sumac Chicken
with Roasted Veggies, Lemony Bulgur & Almonds
Sweet apricot jam spiced with sumac adds a tart punch to a sauce for chicken that’s irresistible. Served with lemony bulgur, topped with roasted zucchini, chili-kissed onion, and sliced almonds.
Note: If the apricot jam doesn’t immediately dissolve when you add it to the pan, break up any clumps into smaller pieces. Eventually, they’ll melt into a sweet and tangy sauce.
Prep: 10 Cook: 30
- 1zucchini
- 1lemon
- ½cup bulgur wheat
- 1tsp sumac
- 1red onion
- 1clove garlic
- 1tsp chili powder
- 2oz chicken stock concentrates
- 10oz chicken cutlets
- 1oz apricot jam
- ½oz sliced almonds
- salt & pepper
- 4tsp cooking oil
- 1TBS butter
Prep:
Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.
Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Halve, peel, and cut onion into ½-inch wedges. Peel and mince or grate garlic. Zest and quarter lemon.
Roast veggies:
Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt and pepper.
Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.