Crispy Skillet Chicken

🥘 Ingredients

• bulgur wheat
  ½ cup
• carrots
  2 medium
• chicken stock concentrate
  1 packet
• chicken thighs
  4 pieces
• dried apricots
  ½ cup
• lemon
  1 fruit
• olive oil
  2 tbsp
• parsley
  ¼ cup
• pepper
  1 tsp
• salt
  1 tsp
• shallot
  1 medium
• zucchini
  1 medium

🍳 Cookware

• large ovenproof pan

1. 

   1

   carrots chicken thighs bulgur wheat zucchini dried apricots parsley lemon chicken stock concentrate shallot olive oil salt pepper

   carrots: 2 medium, chicken thighs: 4 pieces, bulgur wheat: ½ cup, zucchini: 1 medium, dried apricots: ½ cup, parsley: ¼ cup, lemon: 1 fruit, chicken stock concentrate: 1 packet, shallot: 1 medium, olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 

   2

   Wash and dry all produce. Preheat oven to 425 degrees. Peel, halve, and thinly slice the carrots into half moons. Mince the shallot. Quarter the zucchini lengthwise then thinly slice. Roughly chop the dried apricots. Zest and halve the lemon.
3. 

   3

   Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Season the chicken thighs on both sides with salt and pepper. Add to the pan, skin side down, and cook ⏱️ 3 minutes , until deeply golden brown. Flip to cook ⏱️ 3 minutes on the other side. Set the chicken aside.
4. 4

   In the same pan, heat another drizzle of olive oil over medium heat. Add the carrots and zucchini and cook, tossing, ⏱️ 7 minutes , until golden brown and tender. Season with salt and pepper and set aside.
5. 5

   Start the paella: In the same pan, heat another drizzle of olive oil. Add the shallot and cook, tossing, ⏱️ 3 minutes , until softened. Add the bulgur wheat and dried apricots and stir to coat. Add 1¼ cups water and the chicken stock concentrate to the pan. Bring to a boil, then stir in the carrots, zucchini, and lemon zest.
6. 6

   Add the chicken thighs back to the pan, skin-side up, and transfer to the oven for ⏱️ 8 minutes . While it cooks, chop the parsley and cut the lemon into wedges.
7. 7

   Sprinkle the bulgur paella with parsley and serve with lemon wedges. Serve straight from the skillet and enjoy!