Chicken Bulgur Skillet
"This recipe has an odd combination of sweet and savory spices but it works to produce a dish with a very delicate flavor. In my opinon, you are going to get a lot more than 6 servings. The bulgur makes it very filling."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 2 teaspoons olive oil
- 2 medium carrots, chopped
- 2⁄3 cup onion, chopped
- 3 tablespoons walnuts, chopped
- 1⁄2 teaspoon caraway seed
- 1⁄4 teaspoon ground cumin
- 1 1⁄2 cups bulgur
- 2 cups chicken broth
- 2 tablespoons raisins
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cinnamon
directions
- In a large nonstick skillet, cook chicken in oil over medium heat until no longer pink. Remove chicken from skillet and keep warm.
- In the same skillet, stir-fry carrots, onion, nuts, caraway seeds and cuminfor 3-4 minutes, or until the onion starts to brown.
- Stir in bulgur. Gradually, add the broth.
- Bring to a boil over medium high heat. Reduce the heat.
- Add raisins or dried cranberries, salt, cinnamon and chicken.
- Cover, and simmer 12-15 minutes or until bulgur is tender.
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Reviews
-
Very helpful. I did it little differenly. I don't like raisn.so I did not add that.1 tbs olive oil and2tsp ghee for homely flavor for 6 serves. Taste good.
RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
I am a 39 year old, single woman. I work as a full time cashier at a Wal Mart super center. I absolutely love my job most of the time. When I am not working I have a flock of 9 parrots, 7 Budgies and 2 cockatiels that keep me on my toes. I also love to read and cook.
