Prep: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 450\u00b0F. Wash and dry produce.<\/p>\n Trim and halve zucchini<\/strong> lengthwise, slice crosswise into \u00bd-inch-thick half-moons. Halve, peel, and cut onion<\/strong> into \u00bd-inch wedges. Peel and mince or grate garlic. Zest<\/strong> and quarter lemon.<\/strong><\/p>\n Roast veggies: <\/strong><\/p>\n Toss zucchini<\/strong> and onion<\/strong> on a baking sheet with a drizzle of oil, chili powder,<\/span> salt<\/strong> and pepper.<\/strong><\/p>\n Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.<\/p>\n Cook bulgur: <\/strong><\/p>\n While veggies<\/strong> roast, heat a drizzle of oil<\/strong> in a small pot over medium-high heat. Add half the garlic<\/strong> and cook, stirring, until fragrant, 30 seconds.<\/p>\n Stir in bulgur,<\/strong> one of the stock concentrates,<\/strong> 1 cup water,<\/strong> and a big pinch of salt.<\/strong> Bring to a boil, then cover and reduce to a low simmer. Cook until water<\/strong> has absorbed, and bulgur<\/strong> is tender, 12-15 minutes.<\/p>\n Keep covered off heat until ready to serve.<\/p>\n Cook chicken: <\/strong><\/p>\n Meanwhile, pat chicken<\/strong> dry with paper towels, season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add chicken,<\/strong> cook until browned and cooked through, 3- to 5-minutes per side.<\/p>\n Tip: <\/strong>Lower heat if chicken<\/strong> begins to brown too quickly.<\/p>\n Turn off heat, transfer chicken<\/strong> to a plate to rest. Wipe out pan.<\/p>\n Make sauce: <\/strong><\/p>\n Heat a drizzle of oil in same pan over medium-high heat. Add remaining garlic, cook, stirring, until fragrant, 30 seconds.<\/p>\n Stir in jam, remaining stock concentrates, and \u00bc cup water. Simmer until thickened, 2- to 3-minutes.<\/p>\n Reduce heat to low. Stir in sumac, 1 TBS butter, and a squeeze of lemon juice. Season with salt and pepper.<\/p>\n Finish & serve: <\/strong><\/p>\n Return chicken (and any resting juices) to pan with sauce, turn to coat. Transfer chicken to a cutting board, thinly slice crosswise.<\/p>\n Drain any excess water from bulgur, if necessary, fluff with a fork. Stir in lemon zest and a big squeeze of lemon juice. Season with salt and pepper. Add half the veggies to pot with bulgur and stir to combine.<\/p>\n Divide bulgur mixture between bowls, top with chicken and remaining veggies. Spoon any remaining sauce from pan over chicken. Garnish with almonds and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Roasted Veggies, Lemony Bulgur & Almonds Sweet apricot jam spiced with sumac adds a tart punch to a sauce for chicken that\u2019s irresistible. Served with lemony bulgur, topped with roasted zucchini, chili-kissed onion, and sliced almonds. Note: If the apricot jam doesn\u2019t immediately dissolve when you add it to the pan, break up any clumps into smaller pieces. Eventually, they\u2019ll melt into a sweet and tangy sauce. Prep: 10 Cook: 30 1zucchini 1lemon \u00bdcup bulgur wheat 1tsp sumac 1red…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotSumacChickenServe.jpg?resize=300%2C170\")
<\/p>\n