Chicken with Apricots, Almonds & Bulgur

1. Prepare the Bulgur

In a heat-proof bowl, combine the bulgur with 1.5 teaspoons of salt and 3 cups of hot chicken stock or water. Cover the bowl with plastic wrap and let it sit for about 20 minutes until the liquid is absorbed and the bulgur is tender.

2. Season the Chicken

Season the chicken thighs generously with the Three C’s Spice Blend and a pinch of salt. Place these seasoned chicken thighs in a baking dish, ensuring they have room to cook evenly.

3. Preheat the Oven

Preheat your oven to 375ºF, which is key to achieving a perfect balance of crisp skin and juicy meat.

4. Create the Sauce

Mix together the tomato puree, red wine vinegar, 1 cup of hot chicken stock or water, 0.5 teaspoon of salt, dried apricots, and half of the sliced almonds in a medium bowl. Pour this mixture over the chicken in the baking dish.

5. Bake the Chicken

Place the baking dish in the preheated oven and bake the chicken for 45-50 minutes. The chicken is done when the juices run clear.

6. Glaze with Honey

Once the chicken is cooked, glaze it with honey. Return the baking dish to the oven for an additional 5 minutes to let the honey caramelize slightly.

7. Assemble and Serve

Fluff the prepared bulgur with a fork and arrange it on a platter. Place the glazed chicken on top and pour the remaining sauce and apricots over it. Sprinkle the remaining sliced almonds for added crunch and visual appeal.