Turkish-Spiced Chicken & Bulgur Bowl with Charred Eggplant and Garlic Yogurt

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A fast, weeknight-friendly Turkish-inspired grain bowl built on nutty coarse bulgur, baharat-rubbed chicken thighs, and smoky charred eggplant. Cool garlic yogurt and sticky pomegranate molasses bring the bright, sweet-tart finish that makes this style of bowl so craveable.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 7 gSaturated Fat
• 64 gCarbs
• 11 gFiber
• 13 gSugar
• 44 gProtein
• 720 mgSodium
• 1080 mgPotassium
• 180 mgCalcium
• 5.4 mgIron
• 28 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the baharat chicken

• 1.5 lb boneless skinless chicken thighs
• 2 tsp baharat spice blend
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 1 tsp kosher salt

For the bulgur

• 1.5 cups coarse #3 bulgur wheat
• 2.5 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1/2 tsp kosher salt

For the garlic yogurt

• 1 cup plain full-fat Greek yogurt
• 2 garlic cloves, finely grated
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1/4 tsp kosher salt

For the bowls & garnish

• 1 large Italian eggplant (about 1.25 lb), cut into 1-inch cubes
• 3 tbsp olive oil, divided
• 1 pint cherry tomatoes
• 1/2 cup pomegranate arils
• 1/3 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/3 cup pine nuts, toasted
• 3 tbsp pomegranate molasses
• 1 lemon, cut into wedges

Directions

1. Marinate the chicken: In a large bowl, whisk the baharat, cumin, paprika, cinnamon, olive oil, lemon juice, garlic, and salt. Add the chicken thighs and toss until evenly coated. Let stand 20 to 30 minutes at room temperature, or refrigerate up to 4 hours.
2. Cook the bulgur: Rinse the bulgur under cool water and drain well. Bring the broth to a boil in a small saucepan over high heat. Stir in the bulgur, olive oil, and salt, return to a gentle boil, then reduce the heat to low, cover, and simmer 12 to 14 minutes until the grains are tender and the liquid is absorbed. Remove from the heat and let steam, covered, 5 more minutes, then fluff with a fork.
3. Char the vegetables: Heat a large cast-iron skillet over high heat until smoking. Toss the eggplant with 2 tablespoons of olive oil and a pinch of salt. Char in a single layer, turning occasionally, until deeply browned and creamy inside, 6 to 8 minutes; transfer to a plate. Add the cherry tomatoes (dry) to the same pan and blister 2 to 3 minutes until they just begin to collapse.
4. Cook the chicken: Wipe out the skillet, add the remaining 1 tablespoon olive oil, and return to medium-high heat. Lay the chicken thighs in a single layer and cook undisturbed 5 to 6 minutes to develop a deep crust, then flip and cook 4 to 5 minutes more, until charred at the edges and cooked to 165°F internally. Transfer to a board, rest 5 minutes, and slice into 1/2-inch strips.
5. Whisk the garlic yogurt: In a small bowl, stir together the yogurt, grated garlic, lemon juice, olive oil, and salt until smooth and pourable; loosen with a teaspoon of water if needed.
6. Assemble the bowls: Spoon a bed of bulgur into each of 4 wide bowls. Arrange the sliced chicken, charred eggplant, and blistered tomatoes alongside. Drizzle generously with garlic yogurt and a thread of pomegranate molasses. Scatter pomegranate arils, parsley, mint, and toasted pine nuts over the top, and serve with a lemon wedge for squeezing.

Cook’s Notes

• Baharat varies by brand; if yours is mild, add 1/4 tsp cayenne for a little background heat.
• No pomegranate molasses? Simmer 1/2 cup pomegranate juice with 1 tbsp honey and 1 tsp lemon juice until reduced to about 3 tablespoons (5 to 7 minutes).
• To make it vegetarian, swap the chicken for 1 lb extra-firm tofu (pressed and cubed) or two 15-oz cans of drained chickpeas; toss with the same spice mix and pan-sear until crisp.
• Coarse #3 bulgur is essential for the chewy texture; fine #1 bulgur will turn to mush in this method — use quinoa or farro instead if you only have fine bulgur.
• Toast the pine nuts in a dry skillet over medium heat, swirling, for 2 to 3 minutes until golden — they burn fast, so pull them off the heat the moment they smell toasty.

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