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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes, Leann Hilmer from Sylvan Grove, Kansas says of the simple skillet supper. We like it with a fresh green salad. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
2 teaspoons olive oil |
2 medium carrots, chopped |
2/3 cup chopped onion |
3 tablespoons chopped walnuts |
1/2 teaspoon caraway seeds |
1/4 teaspoon ground cumin |
1-1/2 cups bulgur |
2 cups reduced-sodium 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-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 for 3-4 minutes or until onion starts to brown.
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 for 12-15 minutes or until bulgur is tender. Yield: 4 servings.
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