bulgur is the new brown rice

Orange-Glazed Chicken with Carrots and Bulgur

So bulgur seems to be everywhere these days in healthy recipes… so much so that i often see people complaining when they can’t find any to buy at their local market. It’s nutty, and rice like, and gosh darn healthy for you, so I guess everyone is rushing to see how it fits into their recipes!

Last night we tried one of the latest Everyday Food recipes that was included as a “money saving” meal (4 servings under $10), but actually turned out to be incredibly quick and yummy as well. The only modification I made was to use boneless/skinless chicken breasts instead of drumsticks, and we got the same result but without the fatty skin!

Orange-Glazed Chicken with Carrots and Bulgur


Serves 4

  • 8 chicken drumsticks (about 3 pounds total)
  • Coarse salt and ground pepper
  • 1/2 cup orange marmalade
  • 1 tablespoon olive oil
  • 4 medium carrots, cut into 1/2-inch chunks
  • 1 cup bulgur
  • 1 teaspoon grated lime zest, plus 1 tablespoon fresh lime juice


  1. Preheat oven to 475 degrees. On a large rimmed baking sheet, arrange chicken in a single layer; season with salt and pepper. Roast 10 minutes. Brush with half the marmalade, and rotate sheet. Continue to roast, brushing once more with marmalade, until chicken is browned and cooked through, 10 to 15 minutes more.
  2. While chicken is roasting, heat oil in a large saucepan over medium-high. Add carrots; season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add bulgur and 1 1/2 cups water; bring to a boil. Cover, and reduce heat to low; cook until bulgur is tender, 10 to 12 minutes. Stir in lime zest and juice; season with salt and pepper. Serve chicken with bulgur.