Chicken with Bulgur Pilaf
Submitted by cattyboombatty
Browned chicken breasts baked on a bed of cumin-toasted bulgur pilaf studded with sweet currants and crunchy almonds. A wholesome one-pan Middle Eastern inspired dinner in 45 minutes.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
45 minOne skillet, stovetop to oven, and dinner is handled.
Chicken breasts get a quick sear until golden, then rest while onions and cumin seeds toast in the same pan, filling the kitchen with that warm, earthy fragrance. Bulgur wheat goes in next, getting lightly toasted until nutty, before water, currants, salt, and a whisper of cinnamon bring it all together.
The chicken nestles right on top of the pilaf, the lid goes on, and everything finishes in the oven. The bulgur absorbs all those pan juices from below while the chicken steams to tender perfection from above.
Scatter toasted almonds over the top and you’ve got a meal that feeds eight without breaking a sweat.
Kitchen Tips
- Toast the bulgur in the pan until you can smell it getting nutty. This step builds a deeper, more complex flavor in the pilaf.
- Make sure the chicken is in a single layer on top so it cooks evenly. Don’t stack or overlap.
- Keep the lid on tight during baking so the steam cooks the bulgur and chicken together.
- Plump the currants in warm water for 5 minutes beforehand if they look dry. They’ll be juicier in the finished dish.
Ingredients
Directions
In a large skillet with an oven-proof lid, heat oil over high heat.
Add chicken breasts and brown lightly on both sides.
Do in batches if necessary.
Reserve chicken.
Add onions and cumin and sauté, stirring until onions are lightly browned, about 2 minutes.
Add bulgur, stirring constantly until the grain is lightly toasted.
Pour in water, currants, salt and cinnamon.
Bring to a boil, stirring occasionally.
Remove from heat.
Arrange chicken breasts on top of bulgur in a single layer and cover tightly.
Place in oven and bake at 350℉ (180℃) F for 20 minutes.
Garnish with almonds.
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