Mediterranean Chicken And 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 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.

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