This recipe combines the best of autumnal vegetables with always popular chicken thighs and my new favorite super grain: Bulgur. It’s just as quick to prepare as quinoa but has a more robust flavor and texture. It’s high in fiber, low in calories and an excellent source of micronutrients.
Oven roasted chicken, parsnip, butternut squash with bulgur (serves 4 to 6)
2lbs chicken thighs, bone and skinless
1 medium butternut squash, peeled, seeded and diced
2 medium sized parsnips, peeled, thickly sliced
1/4 cup olive oil
2 tbsp white balsamic vinegar
4 cloves garlic, crushed
2 tbsp fresh rosemary, minced
1 tbsp honey
1 tsp red pepper flakes
sea salt and cracked black pepper
1 cup bulgur
2 cups chicken stock
Preheat the oven to 450 degrees. In a small bowl whisk together the olive oil, vinegar, garlic, rosemary, honey, pepper flakes and season with salt and pepper. Mix the chicken thighs and vegetables in a large bowl. Pour over the marinade and mix making sure that everything is well coated. Place the mixture in one layer in a large baking tray. Roast for 20 to 25 minutes or until the chicken is browned and the vegetables are cooked to your liking. Remove from the oven and keep warm.
Meanwhile, place the bulgur and stock in a small saucepan, bring to the boil and allow to simmer for 12 to 15 minutes or until the liquid has been absorbed and the bulgur is soft.
Plate the bulgur, top with the chicken and vegetables and drizzle with the pan juices.
