A festive Levantine dish featuring aromatic spices and colorful grain pilaf

This traditional Syrian recipe showcases cardamom's savory applications, creating a warming dish perfect for special occasions. The "jeweled" bulgur, studded with colorful dried fruits and nuts, reflects the abundance and hospitality central to Middle Eastern cuisine.

Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes | Difficulty: Intermediate | Serves: 6

For the Chicken:

• 6 bone-in chicken thighs, skin-on (1.5kg / 3.3 lbs)
• 10 green cardamom pods, lightly crushed
• 1 large onion, sliced (200g)
• 4 cloves garlic, minced
• 2 tablespoons olive oil (30ml)
• 1 teaspoon ground cinnamon (5ml)
• 1/2 teaspoon ground allspice (2.5ml)
• 1 teaspoon salt (5ml)
• 1/2 teaspoon black pepper (2.5ml)
• 1/4 cup tomato paste (60g)
• 1 1/2 cups chicken broth (360ml)
• 2 bay leaves

For the Jeweled Bulgur:

• 1 1/2 cups coarse bulgur wheat (225g)
• 2 1/2 cups boiling water (600ml)
• 1 teaspoon salt (5ml)
• 3 tablespoons butter (45g)
• 1/4 cup golden raisins (40g)
• 1/4 cup dried cranberries (35g)
• 1/4 cup toasted pine nuts (35g)
• 1/4 cup chopped fresh parsley (15g)
• 2 tablespoons chopped fresh mint (8g)

Instructions

Prepare Chicken:

1. Season chicken: Pat chicken dry and season with salt and pepper. Let sit 15 minutes at room temperature.
2. Brown chicken: Heat olive oil in large Dutch oven over medium-high heat. Brown chicken thighs skin-side down, 5-6 minutes per side. Remove and set aside.
3. Build aromatics: In same pot, sauté onions until softened, 5 minutes. Add garlic, cardamom pods, cinnamon, and allspice. Cook 1 minute until fragrant.
4. Create sauce: Stir in tomato paste and cook 2 minutes. Add chicken broth, bay leaves, and return chicken to pot.
5. Braise: Bring to simmer, cover, and cook 35-40 minutes until chicken is tender and cooked through (165°F internal temperature).

Prepare Bulgur:

6. Hydrate bulgur: Place bulgur in large bowl, add salt and pour boiling water over. Cover tightly and let stand 20 minutes.
7. Fluff and enrich: Fluff with fork, then stir in butter, raisins, cranberries, and pine nuts.
8. Finish with herbs: Just before serving, fold in fresh parsley and mint.

Serve:

9. Plate beautifully: Serve chicken over jeweled bulgur, spooning sauce over top. Remove cardamom pods and bay leaves before serving.

Nutrition Information (per serving)

• Calories: 485
• Protein: 32g
• Carbohydrates: 42g
• Fat: 22g
• Fiber: 8g

Tips & Substitutions

• Bulgur alternatives: Use quinoa or brown rice, adjusting liquid accordingly
• Nut allergies: Replace pine nuts with toasted pumpkin seeds
• Make-ahead: Can be prepared day ahead and reheated gently
• Spice level: Add 1/4 teaspoon cayenne for heat
• Dried fruit variety: Try apricots, dates, or barberries