Chicken Bulgur Skillet Recipes

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CHICKEN BULGUR SKILLET



Chicken Bulgur Skillet image

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.

Provided by budgiesntiels

Categories     Grains

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • In a large nonstick skillet, cook chicken in oil over medium heat until no longer pink. Remove chicken from skillet and keep warm.
  • In the same skillet, stir-fry carrots, onion, nuts, caraway seeds and cuminfor 3-4 minutes, or until the onion starts to brown.
  • Stir in bulgur. Gradually, add the broth.
  • Bring to a boil over medium high heat. Reduce the heat.
  • Add raisins or dried cranberries, salt, cinnamon and chicken.
  • Cover, and simmer 12-15 minutes or until bulgur is tender.

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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