Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub and peel 12 oz red beets, then cut into 1/2-inch cubes. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1 1/4 teaspoons Diamond Crystal Salt flakes. Spread into a single layer.

2. 2.

   Pat dry 12 oz chicken thighs and season all over with 1 1/2 teaspoons Diamond Crystal Salt flakes. Zest and juice 1 large lemon, measuring out 1 teaspoon zest and 3 tablespoons juice for the recipe. Coat the chicken with the following:

   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1 teaspoon ground cumin
   • 1 teaspoon paprika
   • 1/2 teaspoon dried oregano

   Set the seasoned chicken aside while you start the beets.

3. 3.

   Roast the prepared beets for 30–35 minutes, turning once, until tender and browned at the edges. Cook the other components while they roast.

4. 4.

   Combine 1/2 cup dry bulgur, 1 cup water, and 1/4 teaspoon Diamond Crystal Salt flakes in a small saucepan. Bring to a boil, cover, and simmer over low heat for 12–15 minutes, until tender and the water is absorbed. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.

5. 5.

   Finely grate 1 small garlic clove. Make the garlic-yogurt sauce by stirring together:

   • 1/2 cup plain low-fat yogurt
   • The grated garlic clove
   • 1 tablespoon lemon juice
   • 1 teaspoon olive oil

   Keep chilled until serving.

6. 6.

   Heat 2 teaspoons olive oil in a skillet over medium heat. Add the seasoned chicken thighs and cook for 12–15 minutes, turning occasionally, until browned and the thickest part reaches 175°F. Transfer to a cutting board, rest for 3 minutes, then slice.

7. 7.

   Toss the roasted beets with 1 tablespoon lemon juice. Divide the cooked bulgur between two bowls, arrange the sliced chicken and beets over it, and spoon the garlic-yogurt sauce alongside.

Want more detail? See the temperature guide.