- Chicken Bulgur Skillet.jpg (48.8 KiB) Viewed 364 times
Preparation Time: 15 minutes
Cooking time: 30 minutes
Serves: 4
If served as four portions, provides 412 cals, 9g fat (of which 1g saturates), 8g sugar and 0.6g salt per portion.
Ingredients
- 450g (1lb) boneless skinless chicken breasts, cut into 1 inch cubes
- 2 tsp olive oil
- 2 medium carrots, chopped
- ⅔ chopped onion
- 3 tbsp chopped walnuts
- ½ tsp caraway seeds
- ¼ tsp ground cumin
- 1½ cups bulgur
- 2 cups reduced-sodium chicken broth
- 2 tbsp raisins
- ¼ tsp salt
- ⅛ tsp ground cinnamon
Method
1. In a large cast iron or other heavy skillet, cook chicken in oil over medium - high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3 - 4 minutes.
2. Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12 - 15 minutes.
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