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One-Pot Chicken with Cardamom Bulgur

One-Pot Chicken with Cardamom Bulgur

Course Main
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 811kcal


  • 3 tablespoons currants
  • 2 tablespoons lemon juice freshly squeezed
  • 4 tablespoons olive oil
  • 2 medium onions thinly sliced
  • 2 cloves of garlic pressed through a garlic press (or minced)
  • 2 pounds bone-in chicken thighs pat-dried with paper towels
  • Salt and black pepper freshly ground
  • 10 cardamom pods
  • 1/4 teaspoon whole cloves
  • 2 cinnamon sticks
  • 1 1/2 cup coarse bulgur picked through and washed
  • 2 cups of boiling water
  • 1 cup Italian Parsley chopped
  • 1/2 cup Dill chopped


  • Place currants in a small bowl and add lemon juice. Set aside.
  • Place the chicken thighs in a large bowl. Stir in 2 tablespoons of olive oil, cloves, cardamom, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside and let it marinade.
  • In a 12-inch skillet with a lid (I used my cast iron skillet), heat 1-tablespoon olive oil over medium heat. Add onion slices and cook, stirring frequently with a wooden spoon, until it turns golden brown, 15-16 minutes. At the very last minute add the garlic and cook for a minute. Be careful, garlic can burn easily. Transfer the onion on a plate and set aside. Do not wash the skillet.
  • Return the skillet back on the stove, add the chicken thighs and cook 4-5 minutes on each side. Once cooked, transfer chicken on to a large plate, cover with aluminum foil, and set aside.
  • Discard the juices on the skillet. It is okay for some of the left overs of the spices to be on the skillet.
  • Drain currants.
  • Add bulgur, and cook for 5 minutes, stirring constantly, over medium heat.
  • Stir in the chicken, onion, currants, and cinnamon sticks to the skillet. Distribute the chicken equally in the skillet, ensuring that each piece is buried in bulgur.
  • Pour 2 cups of boiling water over it. Season it with 1/2 teaspoon salt and 1/4 (or more) black pepper. Turn down the heat to low, close it with a lid, and cook for 30 minutes.
  • Take the skillet off the heat. Remove the lid. Place a sheet of paper towel over it and put the lid back on. Let it sit for 10-15 minutes.
  • Stir in the herbs. Taste for seasoning and add, if necessary.
  • Serve immediately.


Calories: 811kcal | Carbohydrates: 61g | Protein: 40g | Fat: 47g | Saturated Fat: 11g | Cholesterol: 189mg | Sodium: 180mg | Potassium: 974mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1867IU | Vitamin C: 34mg | Calcium: 132mg | Iron: 5mg