Aleppo-Chicken and Broccolini Grain Bowls

Step 1

Whisk¼ cup sherry vinegar or red wine vinegarand1 tsp. honeyin a small bowl to combine. Add1 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°. Arrange1 large bunch broccolinion a rimmed baking sheet. Drizzle withextra-virgin olive oil, season withkosher saltandfreshly ground black pepper, and toss to coat. Scoot to one side of baking sheet.

Step 3

Mix together1 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, and2 tsp. Diamond Crystal or 1 tsp. Morton kosher saltin a large bowl; season generously with black pepper. Add1½ 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 in1 cup bulgurand a pinch of salt. Remove from heat; cover. Let sit until tender, about 10 minutes. Fluff with a spoon.

Step 5

Place remaining希腊酸奶½杯普通的全脂牛奶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.