Za’atar-Spiced Chicken

• Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, remaining garlic, and a pinch of salt; cook, stirring, until fragrant, 30 seconds. • Add bulgur; cook, stirring, until toasted, 1-2 minutes. • Stir in stock concentrates, 1 cup water (2 cups for 4 servings), and ½ tsp salt (1 tsp for 4). Cover, bring to a boil, then 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.

• In a small bowl, combine sour cream, yogurt, reserved garlic, a squeeze of lemon juice, and a big pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Toss diced onion on one side of a baking sheet with a drizzle of oil, half the Za’atar Spice, a big pinch of salt, and pepper. Place tomatoes, cut sides up, on empty side of sheet; season with salt and pepper. • Roast on top rack until onion is tender and tomatoes are softened slightly but still retain their shape, 6-8 minutes. TIP: If water pools in tomato halves after roasting, carefully blot dry with paper towels

• Meanwhile, pat chicken* dry with paper towels; season all over with remaining Za’atar Spice, 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. • Transfer to a cutting board to rest.

• Fluff bulgur with a fork. Stir in roasted onion, half the parsley, remaining lemon zest, a big squeeze of lemon juice, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper if desired.