Sumac Chicken over Toasted Bulgur with Charred Bok Choy & Herb Tahini

Warmly spiced sumac chicken served over toasted bulgur with vermicelli, with deeply charred bok choy, garlicky spinach, and a creamy herb tahini drizzle. The dish is built around contrast: warm spices, tart sumac, nutty bulgur, smoky-charred bok choy, garlicky spinach, and creamy tahini. Keep the Thai basil subtle in the sauce. It should add a fresh aromatic note without making the dish taste distinctly Thai.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season the chicken. Mix the olive oil, baharat, sumac, cumin, paprika, garlic powder, coriander, salt, black pepper, lemon juice or vinegar, and optional honey. Coat the chicken thoroughly and let it sit for 15–30 minutes if time allows.

Step 2

Toast the bulgur. Heat the olive oil or butter in a small saucepan over medium heat. Add the bulgur-vermicelli mixture and stir for about 1–2 minutes until lightly toasted and fragrant

Step 3

Cook the bulgur. Add the water and a small pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer gently for 12–15 minutes, or until the liquid is absorbed.

Step 4

Rest and finish the bulgur. Remove from the heat and let it sit covered for 10 minutes. Fluff with a fork, then stir in parsley, cilantro, sumac, black pepper, and a small squeeze of lemon.

Step 5

Cook the chicken. Air-fry at 380°F for 12–16 minutes, flipping halfway, until the internal temperature reaches 165°F. Rest for 5 minutes, then slice.

Step 6

Char the bok choy. Heat olive oil in a skillet over medium-high to high heat. Place the bok choy cut-side down and cook undisturbed for 2–3 minutes until deeply browned. Flip and cook for another minute. Remove and set aside

Step 7

Cook the spinach. In the same pan, add the minced garlic and cook for about 20 seconds. Add the spinach and cook just until wilted. Season lightly with salt and black pepper.

Step 8

Make the herb tahini. Add tahini, water, lemon juice or vinegar, garlic, cilantro, parsley, Thai basil, cumin, salt, and optional honey to a small food processor or blender. Blend until smooth.

Step 9

Adjust the sauce. Add water 1 tablespoon at a time until the tahini is creamy and pourable but still thick enough to cling to the chicken.

Step 10

Plate. Spoon the toasted bulgur onto the plate as the base. Arrange the sliced chicken partly over the bulgur, place the charred bok choy alongside, and tuck the garlicky spinach around the plate.

Step 11

Finish. Drizzle the herb tahini in thin ribbons over the chicken and vegetables. Finish with sumac, fresh herbs, black pepper, and sesame seeds if using.