Chicken with Bulgur Pilaf
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 8 | each |
chicken breasts
boneless |
|
| ¾ | cup |
onions
chopped |
|
| ½ | teaspoon |
cumin seeds
|
|
| 1 | cup |
cracked wheat (bulgur)
|
*
|
| 1 ½ | cups |
water
|
|
| ½ | cup |
currants
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
almonds
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 8 | each |
chicken breasts
boneless |
|
| 177 | ml |
onions
chopped |
|
| 2.5 | ml |
cumin seeds
|
|
| 237 | ml |
cracked wheat (bulgur)
|
*
|
| 355 | ml |
water
|
|
| 118 | ml |
currants
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
almonds
toasted |
*
|
Directions
In a large skillet with an oven-proof lid, heat oil over high heat.
Add chicken breasts and brown lightly on both sides.
Do in batches if necessary.
Reserve chicken.
Add onions and cumin and sauté, stirring until onions are lightly browned, about 2 minutes.
Add bulgur, stirring constantly until the grain is lightly toasted.
Pour in water, currants, salt and cinnamon.
Bring to a boil, stirring occasionally.
Remove from heat.
Arrange chicken breasts on top of bulgur in a single layer and cover tightly.
Place in oven and bake at 350℉ (180℃) F for 20 minutes.
Garnish with almonds.
