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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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:
1. In a large nonstick skillet, cook chicken in oil over medium heat until no longer pink. Remove chicken from skillet and keep warm.
2. In the same skillet, stir-fry carrots, onion, nuts, caraway seeds and cuminfor 3-4 minutes, or until the onion starts to brown.
3. Stir in bulgur. Gradually, add the broth.
4. Bring to a boil over medium high heat. Reduce the heat.
5. Add raisins or dried cranberries, salt, cinnamon and chicken.
6. Cover, and simmer 12-15 minutes or until bulgur is tender.
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