Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the chicken thighs into pieces about 2 cm wide. Finely chop the onion and quarter the dried apricots. Chop the parsley and measure out 20 ml of lemon juice.
Let the bulgur absorb the water
Mix the bulgur with 1 g of salt in a bowl. Pour over 250 ml of boiling water, cover, and leave to stand for 12 minutes, until the bulgur has absorbed the water.
Toast the seeds and sear the chicken
Toast the pumpkin seeds in a dry pan for 1 to 2 minutes, until fragrant and browned in places; transfer them to a plate. Add the olive oil to the pan and heat over medium-high heat. Add the chicken pieces, smoked paprika, cumin, black pepper, and 1.5 g of salt. Cook for 5 to 6 minutes, turning occasionally, until the chicken is browned on the outside and reaches 74 °C in the center. Transfer it to a plate.
Make a quick apricot sauce
Add the onion to the same pan and cook for 2 minutes, until softened and beginning to turn golden. Add the apricots and 100 ml of water. Cook for 3 minutes, until the apricots have softened and the liquid has reduced slightly. Stir in the lemon juice and the remaining 0.5 g of salt.
Combine the chicken with the sauce and serve
Return the chicken pieces and any juices from the plate to the pan and toss with the apricots. Heat for 1 more minute so the chicken is coated in the sauce. Fluff the bulgur with a fork and divide it among plates. Top with the chicken and apricots, parsley, and toasted pumpkin seeds.
