Chicken Bulgur Skillet Recipes

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CHICKEN BULGUR SKILLET



Chicken Bulgur Skillet image

This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. -Leann Hilmer, Sylvan Grove, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

  • 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. , 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.

Nutrition Facts : Calories 412 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 561mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 36g protein.

CHICKEN WITH BULGUR



Chicken with Bulgur image

Make and share this Chicken with Bulgur recipe from Food.com.

Provided by Julesong

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

1 (3 lb) frying chickens, cut up
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon pepper
2 tablespoons vegetable oil
4 tablespoons butter
1 cup chopped yellow onion
1 1/2 cups uncooked bulgur (quick cooking cracked wheat)
1/2 cup dried currant
1 3/4 cups chicken broth
1/2 cup water
1/4 cup chopped parsley, for garnish
2 tablespoons chopped of fresh mint, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • Mix together the salt, cinnamon, allspice, and pepper; rub mixture into chicken (you can remove the skin from the chicken, if you like).
  • In a heavy, wide frying pan over medium-high heat, heat the oil.
  • Add the chicken pieces and cook, turning, until all sides are browned.
  • Remove the chicken from the pan and set aside; discard the pan drippings but do not wipe out the pan.
  • Melt the butter in the pan you cooked the chicken in; add the onion and cook, stirring, until soft.
  • Add the uncooked bulgur and currants and stir to coat well with butter.
  • Spread the bulgur mixture in the bottom of a 9x13-inch baking pan; place the chicken pieces on top.
  • Pour the water, then the broth, over the chicken.
  • Cover the pan tightly with foil and bake in a 375 degree oven for 40 to 45 minutes or until juices run clear and bulgur has absorbed all liquid.
  • Garnish with sprinkled parsley and mint and serve.

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