Grilled Spiced Chicken and Carrots with Bulgur
By Jessica RudolphPublished on April 20, 2022
Time
1¼ hours
Yield
Serves 4
Ingredients
1 pound carrots, peeled and halved lengthwise1¾ teaspoons plus pinch table salt, divided, plus salt for cooking bulgur½ cup extra-virgin olive oil, divided2 teaspoons garam masala, divided½ teaspoon pepper, divided4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed3 tablespoons lemon juice, divided2 tablespoons tahini 1¼ cups medium-grind bulgur 3 ounces feta cheese, crumbled (¾ cup)¼ cup pine nuts, toasted
Before You Begin
Trim off any very narrow tips from the carrots. Garnish with fresh mint, if desired.
Instructions
- Toss carrots with ½ teaspoon salt in large bowl; cover; and microwave until barely pliable, 3 to 4 minutes, shaking bowl halfway through microwaving. Drain carrots and toss with 2 tablespoons oil, ½ teaspoon garam masala, and ¼ teaspoon pepper; set aside. Pat chicken dry and sprinkle with 1 teaspoon salt, remaining 1½ teaspoons garam masala, and remaining ¼ teaspoon pepper; set aside. Whisk 1 tablespoon lemon juice, tahini, 2 tablespoons oil, and pinch salt together in bowl; set aside.
- Meanwhile, bring 2 quarts water to boil in large saucepan. Add bulgur and 1 teaspoon salt. Reduce heat to medium-low and simmer until tender, 5 to 8 minutes. Drain and transfer to bowl.
- Grill chicken and carrots over hot fire until carrots are charred and chicken registers 160 degrees, 4 to 6 minutes per side. Transfer to plate and tent with foil. Slice carrots on bias ½ inch thick; add to bowl with bulgur; and toss with feta, pine nuts, remaining ¼ teaspoon salt, remaining ¼ cup oil, and remaining 2 tablespoons lemon juice. Slice chicken and serve with bulgur, drizzled with tahini sauce.
Time
1¼ hoursYield
Serves 4Ingredients
1 pound carrots, peeled and halved lengthwise
1¾ teaspoons plus pinch table salt, divided, plus salt for cooking bulgur
½ cup extra-virgin olive oil, divided
2 teaspoons garam masala, divided
½ teaspoon pepper, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons lemon juice, divided
2 tablespoons tahini
1¼ cups medium-grind bulgur
3 ounces feta cheese, crumbled (¾ cup)
¼ cup pine nuts, toasted
Ingredients
1 pound carrots, peeled and halved lengthwise
1¾ teaspoons plus pinch table salt, divided, plus salt for cooking bulgur
½ cup extra-virgin olive oil, divided
2 teaspoons garam masala, divided
½ teaspoon pepper, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons lemon juice, divided
2 tablespoons tahini
1¼ cups medium-grind bulgur
3 ounces feta cheese, crumbled (¾ cup)
¼ cup pine nuts, toasted
Ingredients
1 pound carrots, peeled and halved lengthwise
1¾ teaspoons plus pinch table salt, divided, plus salt for cooking bulgur
½ cup extra-virgin olive oil, divided
2 teaspoons garam masala, divided
½ teaspoon pepper, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons lemon juice, divided
2 tablespoons tahini
1¼ cups medium-grind bulgur
3 ounces feta cheese, crumbled (¾ cup)
¼ cup pine nuts, toasted
Why This Recipe Works
Garam masala, an Indian spice blend, brought warm, floral, and earthy notes to grilled chicken and sweet carrots, which we paired with hearty, quick-cooking bulgur.
Before You Begin
Trim off any very narrow tips from the carrots. Garnish with fresh mint, if desired.
Instructions
- Toss carrots with ½ teaspoon salt in large bowl; cover; and microwave until barely pliable, 3 to 4 minutes, shaking bowl halfway through microwaving. Drain carrots and toss with 2 tablespoons oil, ½ teaspoon garam masala, and ¼ teaspoon pepper; set aside. Pat chicken dry and sprinkle with 1 teaspoon salt, remaining 1½ teaspoons garam masala, and remaining ¼ teaspoon pepper; set aside. Whisk 1 tablespoon lemon juice, tahini, 2 tablespoons oil, and pinch salt together in bowl; set aside.
- Meanwhile, bring 2 quarts water to boil in large saucepan. Add bulgur and 1 teaspoon salt. Reduce heat to medium-low and simmer until tender, 5 to 8 minutes. Drain and transfer to bowl.
- Grill chicken and carrots over hot fire until carrots are charred and chicken registers 160 degrees, 4 to 6 minutes per side. Transfer to plate and tent with foil. Slice carrots on bias ½ inch thick; add to bowl with bulgur; and toss with feta, pine nuts, remaining ¼ teaspoon salt, remaining ¼ cup oil, and remaining 2 tablespoons lemon juice. Slice chicken and serve with bulgur, drizzled with tahini sauce.
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