Chicken Bulgur Skillet

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.

• Ready In: 45 mins
• Serves: 6

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.