Ingredients
4 chicken drumsticks
4 chicken thighs
1 teaspoon ground cumin
1 teaspoon ground coriander
Coarse salt and ground pepper
1 tablespoon olive oil
2 large shallots, cut into thin rings
1 cup bulgur
1 1/2 cups water
1/3 cup toasted almonds, chopped
2 tablespoons fresh lemon juice
1/2 cup fresh cilantro leaves
Preparation
Heat a grill to medium. Clean and lightly oil hot grill. In a large bowl, toss together drumsticks, thighs, cumin, coriander; season with salt and pepper. Grill until cooked through, 20 minutes, turning often.
Meanwhile, in a medium pot, heat olive oil over medium-high. Add shallots and cook, stirring, until browned, 5 minutes. Transfer shallots to a medium bowl. Add bulgur and water to pot; season with salt and pepper. Bring to a boil over high and cook 1 minute. Stir, cover, remove from heat, and let stand until water is absorbed, 10 minutes. Fluff bulgur with a fork; transfer to bowl and toss with shallots, almonds, and lemon juice. Season with salt and pepper. Serve chicken with bulgur topped with cilantro.
