Moroccan-Spiced Chicken Thighs with Bulgur Pilaf and Harissa-Roasted Broccoli

Preheat oven to 425°F (220°C).

Pat 4 chicken thighs dry with paper towels. In a small bowl, mix 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this spice mixture all over the chicken thighs.

Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5 minutes until golden brown. Flip and sear for another 2 minutes.

While chicken is searing, dice 1 medium sweet onion and halve 1 cup of cherry tomatoes. Strip 1 tbsp of fresh thyme leaves from stems.

Remove chicken from skillet and set aside. In the same skillet, add diced onion and cook for 3 minutes until softened.

Add 1 cup bulgur wheat to the skillet and toast for 1 minute, stirring constantly.

Pour in 2 cups chicken broth, add thyme leaves, remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.

Place the seared chicken thighs on top of the bulgur mixture, skin-side up. Transfer the skillet to the oven and bake for 20 minutes.

Meanwhile, in a bowl, toss 12 oz frozen broccoli florets with 1 tbsp olive oil and 1 tbsp harissa paste. Spread on a baking sheet and place in the oven with the chicken for the last 15 minutes of cooking time.

Zest half the lemon and set aside. Cut the lemon in half; squeeze juice from one half over the broccoli when it comes out of the oven.

Chop 1/4 cup fresh parsley and crumble 1/3 cup feta cheese.

After 20 minutes, check that chicken has reached 165°F (74°C) internal temperature. Remove skillet from oven and let rest for 5 minutes.

Mix the remaining 1 tbsp harissa paste with 1 tbsp of the pan juices from the skillet to create a sauce.

Fluff the bulgur with a fork and gently mix in the cherry tomatoes, half the parsley, and the lemon zest.

Serve chicken thighs over the bulgur pilaf, topped with crumbled feta cheese and remaining parsley. Plate the harissa-roasted broccoli on the side and drizzle with the harissa sauce.