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Chicken Bulgur Skillet

1 lb boneless skinless chicken breast, cut into 1-inch cubes
2 teaspoons olive oil
2 medium carrots, chopped
23 cup onion, chopped
3 tablespoons walnuts, chopped
12 teaspoon caraway seed
14 teaspoon ground cumin
1 12 cups bulgur
2 cups chicken broth
2 tablespoons raisins
14 teaspoon salt
18 teaspoon ground cinnamon


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.

Source: www.food.com