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One pan chicken and bulgur dumplings with cucumber yoghurt

Juicy one-pan chicken with pillowy bulgur dumpling bites.
Zesty lemon, warm spices, and sweet sultanas in every forkful.
Cool cucumber yoghurt swirls it up for a bright, comforting meal.

dinner ⏱ 20 min 620 kcal / portion 78.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

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One pan chicken and bulgur dumplings with cucumber yoghurt
v6 · rb0e705f985 20260727Z1751 One-Pan Chicken 🥘 ⏳ ⏱ 60 min marinate chicken with oregano, turmeric and salt 🔥 preheat oven to 220°C 🔪 mix bulgur dumpling base with sultanas, lemon zest, nutmeg and salt 🍳 ⏱ 5 min pour in boiling water and rest to cool slightly 🌀 mix dumpling seasoning in and shape into 8 balls 🔪 prepare zebra-striped cucumber and slice 2mm pieces with salt ⏳ drain salted cucumber while continuing with the rest 🔥 roast onions with cinnamon stick in a roasting tin 🔥 ⏱ 20 min bake chicken with skin side up on onions at 220°C 🔥 ⏱ 15 min add dumplings in gaps, pour stock, and bake 🔥 ⏱ 10 min turn heat down to 190°C and bake until golden 🌀 mix drained cucumber with yoghurt ⏱ 6-7 min prepare brown butter until golden brown with a nutty aroma 🍽 pour lemon juice over chicken and spoon in cucumber yoghurt, then pour brown butter and top with dill and chilli 400 ml chicken stock 1½ tbsp lemon juice 35 g butter 160 ml boiling water 330 g plain yoghurt 0.5 pieces cucumber fine sea salt to taste 8 pieces chicken thigh 2 tsp dried oregano ½ tsp ground turmeric 2 pieces onion 1 piece cinnamon stick 150 g fine bulgur 55 g sultana 1½ tsp lemon zest 0.25 pieces nutmeg 3 pieces spring onion 10 g coriander 10 g mint leaf 10 g dill leaf ½ tsp aleppo chilli ¾ tsp ground cinnamon ½ tsp ground cumin 2 pieces garlic clove 1 piece egg 1 tbsp plain flour chicken thigh, dried oregano, ground turmeric onion, cinnamon stick fine bulgur, sultana, lemon zest, nutmeg 180 g plain yoghurt chicken stock 150 g plain yoghurt butter lemon juice
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Preparation steps

  1. marinate chicken with oregano, turmeric and salt for at least 60 min
  2. preheat oven to 220°C
  3. mix bulgur dumpling base with sultanas, lemon zest, nutmeg and salt
  4. pour in boiling water and rest 5 min to cool slightly
  5. mix dumpling seasoning in and shape into 8 balls
  6. prepare zebra-striped cucumber and slice 2mm pieces with salt
  7. drain salted cucumber while continuing with the rest
  8. roast onions with cinnamon stick in a roasting tin
  9. bake chicken with skin side up on onions at 220°C for 20 min
  10. add dumplings in gaps, pour stock, and bake 15 min
  11. turn heat down to 190°C and bake 10 min until golden
  12. mix drained cucumber with yoghurt
  13. prepare brown butter for 6-7 min until golden brown with a nutty aroma
  14. pour lemon juice over chicken and spoon in cucumber yoghurt, then pour brown butter and top with dill and chilli

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