Chicken Bites with Apricots, Bulgur, and Pumpkin Seeds

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.