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Meat, Meal soups and plant based

Chicken with chickpeas and lemon, bulgur

Chicken with chickpeas and lemon is a simmered dish made with chicken thighs, served with bulgur, for 4 people, ready in 55 minutes. It's an easy recipe, at about €2.50 per person. The key to success is browning the chicken skin well at the start to flavor the whole sauce, then adding fresh lemon juice at the end.

Tonight, chicken thighs simmered with chickpeas and lemon, served with bulgur on the side.

Chicken with chickpeas and lemon, bulgur
Total time
55 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

The chicken thighs simmer slowly with chickpeas, onion, and spices until the sauce turns fragrant and slightly thick, since some of the chickpeas break down naturally. Turmeric and cumin give it a golden color and a warm base, while the lemon adds a bright edge that lifts the dish without ever taking over. The chicken skin, browned first, is really what builds the whole flavor.

This is a weeknight dinner that needs little attention once the pot is on the stove, perfect for evenings when you want something simmering while you handle other things. The bulgur on the side soaks up the sauce and rounds out the meal without extra effort. Plan on serving this to adults or teens rather than young kids, since the spice mix and lemon are stronger than flavors usually given to little ones.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Pantry

  • Canned chickpeasoften in the pantry 400 g
  • Turmericoften in the pantry 1 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Chicken brothoften in the pantry 30 cl
  • Bulguroften in the pantry 280 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Lemons 2
  • Onions 2
  • Garlic 3 cloves
  • Fresh cilantro 1 bunch

Allergens Gluten

The step by step recipe

  1. Season the chicken thighs with salt, pepper, turmeric, and cumin.

    Rub the spices well into the skin so they stick.

  2. Brown them in the oil, skin side down first, then set them aside. 10 min

    Don't touch the chicken until it releases from the pan on its own.

  3. In the same pot, sauté the sliced onions and garlic, then add the broth, the drained chickpeas, and one lemon cut into half slices. 5 min

    Scrape up the browned bits, they give the sauce all its flavor.

  4. Put the chicken back in, cover, and let it simmer over low heat. 30 min

    Uncover for the last ten minutes to let the sauce reduce.

  5. Meanwhile, cook the bulgur in twice its volume of salted water, then serve it with the chicken, the juice of the second lemon, and the cilantro. 10 min

    Add the fresh lemon juice at the very end, it tastes brighter that way.

Our tips to get it right

  • Drain the chickpeas well before adding them, otherwise the extra liquid waters down the sauce and extends the reduction time.
  • Pick unwaxed lemons if you want to keep the lemon half slices in the sauce, since the peel cooks along with everything else and adds more flavor.
  • If the sauce looks too thin at the end, let it simmer uncovered a few extra minutes rather than adding flour.

The variations

  • Swap the chicken thighs for cubed chicken breast, cutting the simmering time to 20 minutes so they don't dry out.
  • For a vegetarian version, replace the chicken with chunks of sweet potato or squash and double the chickpeas.
  • To save time, use skinless chicken pieces already cut up, sear them for just 5 minutes, then continue the recipe as written.

What to serve it with

  • A cucumber and mint salad
  • Flatbread for scooping up sauce
  • Fresh mint tea

Storage

This dish keeps for 3 days in the fridge in an airtight container, ideally with the chicken and bulgur stored separately. It freezes well for up to 2 months, though the bulgur doesn't freeze as nicely. Reheat gently with a splash of water or broth to loosen the sauce.

Questions about this dish

Can you use dried chickpeas instead of canned?

Yes, soak them overnight and precook them for about 40 minutes before adding to the pot. Canned chickpeas stay the quicker option for a weeknight dinner.

Can you make this dish ahead of time?

Yes, the chicken simmer actually tastes even better reheated the next day, once the flavors have had time to blend. Cook the bulgur fresh right before serving so it stays fluffy.

What other grain can replace the bulgur?

Rice or couscous both work well with this lemony, spiced sauce. Just adjust the cooking time depending on which grain you choose.

Is this dish kid friendly?

The spice blend and lemon are fairly pronounced, which doesn't always suit younger palates. You can cut the cumin in half and add the lemon gradually to tone it down.

How long does it take to make a chicken with chickpeas and lemon, served with bulgur?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken with chickpeas and lemon, served with bulgur?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken with chickpeas and lemon, served with bulgur cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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