Pressure-Cooked Lebanese Chicken with Sumac and Bulgur Pilaf
A traditional Lebanese-inspired chicken dish cooked quickly in a pressure cooker to lock in flavors, paired with a nutty bulgur pilaf infused with aromatic spices and fresh herbs. This weeknight-friendly recipe highlights the tangy brightness of sumac and the hearty texture of bulgur, providing a balanced and satisfying meal.
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Overview
This Lebanese-inspired recipe features tender chicken thighs cooked under pressure with the tangy and aromatic sumac spice, paired with a flavorful bulgur pilaf infused with toasted pine nuts, sautéed onions, and fresh herbs. The pressure cooker speeds up the cooking process while ensuring the chicken remains juicy and the flavors meld beautifully, making it a perfect option for a wholesome weeknight dinner.
Why you’ll love it
- Quick and easy: The pressure cooker reduces cooking time dramatically without sacrificing flavor or texture.
- Vibrant flavors: Sumac adds a lemony tang that brightens the rich chicken, balanced by the nutty bulgur pilaf.
- Healthy and balanced: Lean protein paired with fiber-rich bulgur and fresh herbs provides a nutritious meal.
- Comforting and satisfying: Hearty grains and spiced chicken create a comforting yet light dish.
Ingredient notes
Chicken thighs: Bone-in, skin-on chicken thighs are preferred for maximum flavor and juiciness.
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Sumac: A key Lebanese spice with a tangy lemony flavor; available in specialty stores or online.
Bulgur: Medium-coarse bulgur works best for pilaf with a slightly chewy texture.
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Pine nuts: Toasted lightly to enhance their nutty flavor, adding texture to the pilaf.
Fresh herbs: Parsley and mint provide freshness to balance the spices.
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Serving & storage
Serve the chicken immediately over the bulgur pilaf garnished with extra sumac and fresh herbs if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave until warmed through. The bulgur may absorb liquid and become drier upon storage; add a splash of water or broth when reheating to refresh the texture.
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Chef tips
- Use bone-in, skin-on chicken for more flavorful and moist results.
- Avoid overfilling the pressure cooker beyond recommended levels for safety.
- Allowing a natural pressure release helps keep the chicken tender and prevents splatter.
- Toast pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant.
- If reheating leftovers, add a splash of water or broth to the pilaf to prevent it from drying out.
Ingredients
- 1 kg (2.2 lbs)bone-in, skin-on chicken thighs
- 2 tbspolive oil
- 1 largeonion, finely chopped
- 3 clovesgarlic, minced
- 1 tbspground sumac
- 1 tspground cinnamon
- 1 tspground allspice
- 250 g (1 cup)medium-coarse bulgur wheat
- 500 ml (2 cups)chicken broth
- 50 g (1/3 cup)pine nuts, toasted
- 2 tbspfresh parsley, chopped
- 2 tbspfresh mint, chopped
- Saltto taste
- Black pepperto taste
- Fresh lemon wedgesfor serving, optional
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Equipment
- Pressure cooker (electric or stovetop)
- Large skillet
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Wooden spoon
Nutrition per serving
- Calories470
- Protein40 g
- Carbs38 g
- Fat18 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and 1 tablespoon of ground sumac.Step 2
Heat the olive oil in the pressure cooker pot over medium-high heat (using sauté mode if electric). Add the chicken thighs skin-side down and sear until golden brown, about 5 minutes per side. Remove chicken and set aside.Step 3
Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in minced garlic, ground cinnamon, allspice, and remaining 1 tablespoon sumac; cook for 1 minute until fragrant.Step 4
Add the bulgur to the pot and stir well to coat in the spices and oil. Toast the bulgur for 2 minutes, stirring frequently.Step 5
Return the chicken thighs to the pot, nestling them into the bulgur. Pour in the chicken broth and ensure the bulgur is submerged. Close the pressure cooker lid securely.Step 6
Cook under high pressure for 12 minutes. Once finished, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.Step 7
Open the lid and remove the chicken thighs carefully. Stir the bulgur pilaf gently; season with salt and pepper to taste. Stir in toasted pine nuts, chopped parsley, and mint.Step 8
Serve the chicken atop the bulgur pilaf with a sprinkle of additional sumac and fresh lemon wedges on the side for squeezing.
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