One part sheet-pan dinner, one part grain bowl—this quick dinner is modeled after the robustly flavorful Aleppo pepper–seasoned roast chicken at Callie in San Diego. Here, yogurt works double duty in the recipe, acting as a coating for Aleppo pepper–seasoned chicken thighs and a drizzle-able sauce for the final bowl. Broccolini roasts alongside the chicken on a single sheet pan, while thinly sliced red onions pickle and a cup of hearty bulgur steams on the stove.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Instant-Read Thermometer
$35 At Thermoworks
Rimmed Baking Sheet
$30 At Amazon
Small Saucepan
$155 At Amazon
French Wire Whisk
$18 At Amazon
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
¼
1
1
1
1
2
1
1
¾
2
1½
1
Preparation
Step 1
Whisk ¼ cup sherry vinegar or red wine vinegar and 1 tsp. honey in a small bowl to combine. Add 1 small red onion, thinly sliced, and stir to coat. Let sit, tossing occasionally, until ready to serve.
Step 2
Place a rack in middle of oven; preheat to 400°. Arrange 1 large bunch broccolini on a rimmed baking sheet. Drizzle with extra-virgin olive oil, season with kosher salt and freshly ground black pepper, and toss to coat. Scoot to one side of baking sheet.
Step 3
Mix together 1 tsp. ground cumin, 1 tsp. smoked paprika, ¼ cup plain whole-milk Greek yogurt, 2 Tbsp. Aleppo-style pepper, 1 Tbsp. extra-virgin olive oil, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl; season generously with black pepper. Add 1½ lb. skinless, boneless chicken thighs (about 6 medium), patted dry, and turn to coat. Transfer to empty side of baking sheet. Roast until broccolini is tender and chicken is cooked through (an instant-read thermometer inserted into the thickest part of thighs should register 165°), 20–30 minutes.
Step 4
Meanwhile, bring 1 cup water to a boil in a small saucepan. Stir in 1 cup bulgur and a pinch of salt. Remove from heat; cover. Let sit until tender, about 10 minutes. Fluff with a spoon.
Step 5
Place remaining ½ cup plain whole-milk Greek yogurt in a small bowl, drizzle with oil, and season with salt and black pepper.
Step 6
Transfer chicken and broccolini to a cutting board; slice chicken and coarsely chop broccolini. Tip any juices from baking sheet into bulgur, then drizzle in a little onion pickling liquid and stir to combine. Divide among bowls and top with broccolini, chicken, and drained pickled onion. Drizzle yogurt mixture over and sprinkle with more Aleppo-style pepper.
How would you rate Aleppo-Chicken and Broccolini Grain Bowls?
Leave a Review
Reviews (6)
Back to TopSuper easy and delicious. Very nice balance of flavors with the pepper, acidic onions, and refreshing yogurt sauce.
Sarah
San Luis Obispo, CA
4/6/2024
Awesome! Definitely making again. Instead of Aleppo pepper I used chipotle in adobo, and instead of cumin I used garam masala, and for the grain I used Russian buckwheat. What threaded it all together was the spice, the yogurt sauce, and the vinegary onions. Thanks BA!
Cait
NYC
12/7/2023
Great recipe! I subbed gochugaru for the aleppo pepper and used cous cous instead of the bulgur. The greek yogurt and quick pickled onions were a great way to brighten up the dish without too much extra effort. Definitely adding this into my weeknight rotation!
Jacob
Boston, MA
11/17/2023
I made this recipe using broccoli instead of broccolini, quartering the stalks to make them about the same size as broccolini stalks. Other than that, I followed the recipe exactly. Both my wife and I loved the dish. I would definitely make it again.
Mort G
Annandale, VA
11/2/2023
Delicious. Made with broccolini and regular broccoli. The Aleppo pepper (I used Burlap & Barrel Silk Chili) makes the dish, along with the chop of the chicken and broccoli right before serving. I served over brown rice and bulgar mised. I would use red wine vinegar or lemon juice instead of sherry vinegar for the onions next time. I added sumac to the onions.
wcassi
Boston, MA
11/1/2023
Delicious! Chicken came out tender and mildly spicy. Made a cucumber-yogurt sauce instead of plain yogurt, played very well with the rest of the plate. Would make again for sure
Andy
Kansas City
10/6/2023
This was so good! I'll be making this again. Used brown rice instead of bulgur, because it's what I had. Happy to discover Aleppo, thank you.
Tyler
10/4/2023