There’s a lot to love about this one-pot skillet dinner, but crispy bone-in chicken might top the list. Cooked in the style of paella, this bulgur side dish has sweet apricot, zucchini, and carrot folded in for a variety of textures. A sprinkling of parsley and a squeeze of lemon finish the dish with a touch of brightness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Wash and dry all produce. Preheat oven to 425 degrees. Peel, halve, and thinly slice the carrot into half moons. Mince the shallot. Quarter the zucchini lengthwise then thinly slice. Roughly chop the apricots. Zest and halve the lemon.
Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Season the chicken on both sides with salt and pepper. Add to the pan, skin side down, and cook 3-4 minutes, until deeply golden brown. Flip to cook 2-3 minutes on the other side. Set the chicken aside—we’ll finish cooking it later.
In the same pan, heat another drizzle of olive oil over medium heat. Add the carrot and zucchini and cook, tossing, 6-7 minutes, until golden brown and tender. Season with salt and pepper and set aside.
Start the paella: In the same pan, heat another drizzle of olive oil. Add the shallot and cook, tossing, 2-3 minutes, until softened. Add the bulgur and apricot and stir to coat. Add 1¼ cups water and the stock concentrate to the pan. Bring to a boil, then stir in the carrots, zucchini, and lemon zest. TIP: If you don’t have an ovenproof pan, transfer to a baking dish at this point.
Transfer: Add the chicken back to the pan, skin-side up, and transfer to the oven for 7-10 minutes. While it cooks, chop the parsley and cut the lemon into wedges.
Garnish and serve: Sprinkle the bulgur paella with parsley and serve with lemon wedges. Serve straight from the skillet and enjoy!