Aleppo-Chicken and Broccolini Grain Bowls

Preparation

1. Step 1

   Whisk ¼ cup sherry vinegar or red wine vinegar and 1 tsp. honey in a small bowl to combine. Add 1 small red onion, thinly sliced, and stir to coat. Let sit, tossing occasionally, until ready to serve.

   Step 2

   Place a rack in middle of oven; preheat to 400°. Arrange 1 large bunch broccolini on a rimmed baking sheet. Drizzle with extra-virgin olive oil, season with kosher salt and freshly ground black pepper, and toss to coat. Scoot to one side of baking sheet.

   Step 3

   Mix together 1 tsp. ground cumin, 1 tsp. smoked paprika, ¼ cup plain whole-milk Greek yogurt, 2 Tbsp. Aleppo-style pepper, 1 Tbsp. extra-virgin olive oil, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl; season generously with black pepper. Add 1½ lb. skinless, boneless chicken thighs (about 6 medium), patted dry, and turn to coat. Transfer to empty side of baking sheet. Roast until broccolini is tender and chicken is cooked through (an instant-read thermometer inserted into the thickest part of thighs should register 165°), 20–30 minutes.

   Step 4

   Meanwhile, bring 1 cup water to a boil in a small saucepan. Stir in 1 cup bulgur and a pinch of salt. Remove from heat; cover. Let sit until tender, about 10 minutes. Fluff with a spoon.

   Step 5

   Place remaining ½ cup plain whole-milk Greek yogurt in a small bowl, drizzle with oil, and season with salt and black pepper.

   Step 6

   Transfer chicken and broccolini to a cutting board; slice chicken and coarsely chop broccolini. Tip any juices from baking sheet into bulgur, then drizzle in a little onion pickling liquid and stir to combine. Divide among bowls and top with broccolini, chicken, and drained pickled onion. Drizzle yogurt mixture over and sprinkle with more Aleppo-style pepper.