Apricot-Sumac Chicken
with Roasted Veggies, Lemony Bulgur & Almonds
- Wheat
- Tree Nuts
- Milk
We can see it now: Apricot spiced with sumac is going to be your new flavor obsession. No, we’re not clairvoyant! We just know the combination of sweet apricot jam + the tart punch of this Middle Eastern spice = a sauce for chicken that’s simply irresistible. The rest of this meal is a vision in itself. Lemony bulgur is topped with roasted zucchini, chili-kissed onion, and sliced almonds. You don’t need a crystal ball to know that the future looks bright!
Ingredients
1 unit
Zucchini
1 unit
Red Onion
1 clove
Garlic
1 unit
Lemon
1 teaspoon
Chili Powder
2 unit
Chicken Stock Concentrate
½ cup
Bulgur Wheat
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 unit
Apricot Jam
1 teaspoon
Sumac
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. 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.
• 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.
• While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds. • Stir in bulgur, one of the stock concentrates (two for 4 servings), 1 cup water (2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Turn off heat; transfer chicken to a plate to rest. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. • Stir in jam, remaining stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Simmer until thickened, 2-3 minutes. • Reduce heat to low. Stir in sumac, 1 TBSP butter (2 TBSP for 4), and a squeeze of lemon juice. Season with salt and pepper.
• Return chicken (and any resting juices) to pan with sauce; turn to coat. Transfer chicken to a cutting board; thinly slice crosswise. • 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. • Divide bulgur mixture between bowls; top with chicken and remaining veggies. Spoon any remaining sauce from pan over chicken. Garnish with almonds and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique sweet-and-savory apricot-sumac sauce, though some found it too spicy or wished for more apricot flavor 🍲.
- Ease of prep: Several noted it was more time-consuming than expected, with multiple components to manage simultaneously.
- Suggestions: Consider using less chili powder on the veggies; many found them too spicy even for spice lovers.
- Portions: Some wanted more zucchini and sauce; a few mentioned the chicken pieces were unevenly sized.
- Bulgur: Many enjoyed trying bulgur for the first time, praising its texture and lemon flavor.
Reviews from our home cooks
Really, really good - would have awarded 4.5-5 stars if I could have. The chicken and sauce was the true star of this meal - the apricot-sumac sauce was fantastic! The bulgur w/ zucchini and onions was also good although we discarded some of the onions (half an onion was plenty for our tastes).
Stunning flavors. This is an absolute favorite. The sauce on the chicken was delicious. The lemony bulgur wheat was a tasty side. The almonds added a great crunch and flavor to the dish. The only drawback was the zucchini. It seems like I've been eating a lot of it lately and it's never been a favorite.
This was so easy to make. The sumac was an interesting flavor that complimented the apricot. Roasted veggies on top were great.
The flavors of this dish very much surprised me, in a good way. The sumac wasn't overpowering and paired well with the apricot. Highly recommend this recipe and will happily order again!
Overall this was good, the lemony bulgar was nice, the chicken came out a little bit dry, but then again this is an adapted tagine recipe. Swapped out one of the packets of apricot jam for dicing dried apricots. Needed a lot more garlic and sumac than what was included thankfully we had on hand. We also added another zucchini to balance out the veg. We could have added another onion.
This was delicious and we would get it again. The only very small negatives we would list would be the portion was just a bit too small compared to the other meals we've eaten with Hello Fresh, and I would have liked just a bit more of that yummy apricot sumac sauce for the top.
A little more apricot jam or dried apricots to add a texture element wouldn't be objected to. Overall this this was light, refreshing, and very well balanced. A different take on pan roasted chicken. Enjoyed it very much.
Great tasting, easy to make meal that even my picky toddler enjoyed eating! Love the sumac apricot sauce!
Delish! Loved the bulgar with all the adds. Loved the flavor of the chicken, although the delicious apricot flavor got lost in the other flavors. Pretty easy.
Delicious. The combination of flavors - chili powder, sumac, apricot jam - gave this dish a sweet and nutty taste.
