Name: One-Pot Mediterranean Baked Chicken and Bulgur
Total time: 1 h
Ingredients: 4 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed; Salt and pepper; 2 tablespoons extra-virgin olive oil; 1 pound eggplant , cut into ½-inch pieces; 1 onion , chopped; 3 garlic cloves , minced; 2 teaspoons ground coriander; 1 teaspoon ground fenugreek; 1 (14.5-ounce) can diced tomatoes , drained; 1½ cups chicken broth; 1 cup fine-grind bulgur; 2 teaspoons curry powder; ¼ cup minced fresh cilantro; 4 ounces (4 cups) baby spinach; Lime wedge

Why This Recipe Works

We seared boneless, skinless chicken breasts on just one side, an unfussy way to create flavorful browning. Removing them from the pot, we then cooked eggplant with some aromatics—onion, garlic, coriander, and fenugreek—which built layers of flavor. Next, we stirred in diced tomatoes and placed our chicken on top. In about 15 minutes, everything was perfectly cooked. While the chicken simmered, we made quick work of our side dish, microwaving the bulgur with broth and curry powder for a quick, flavor-packed accompaniment. As soon as the chicken was fully cooked, we removed it from the pot and stirred quick-wilting baby spinach into the warm vegetables. Adding cilantro to the bulgur and sprinkling more over the chicken and vegetables added freshness, and a squeeze of lime delivered instant brightness.

Before You Begin

When shopping, do not confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.

Instructions

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add chicken and brown on 1 side, about 5 minutes; transfer to large plate.

Add remaining 1 tablespoon oil, eggplant, onion, ½ teaspoon salt, and ½ teaspoon pepper to now-empty pot and cook over medium heat until vegetables are softened and beginning to brown, 5 to 7 minutes. Stir in garlic, coriander, and fenugreek and cook until fragrant, about 30 seconds. Stir in tomatoes. Nestle chicken, browned side up, and any accumulated juices into pot. Reduce heat to low, cover, and simmer gently until chicken registers 160 degrees, 12 to 15 minutes.

While chicken cooks, whisk broth, bulgur, curry powder, and ½ teaspoon salt together in large bowl. Microwave, covered, until bulgur is tender and has absorbed all liquid, about 5 minutes. Fluff bulgur with fork, stir in 2 tablespoons cilantro, and cover with aluminum foil to keep warm.

Transfer chicken to platter and cover with foil to keep warm. Stir spinach into eggplant mixture left in pot and cook over medium heat, stirring occasionally, until spinach is wilted and tender, about 3 minutes. Season with salt and pepper to taste and sprinkle with remaining 2 tablespoons cilantro. Serve with lime wedges.