Chicken with Bulgur Pilaf

Yields:	8 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

Ingredients

3	tablespoons	olive oil
8	each	chicken breasts	boneless
3/4	cup	onion	chopped
1/2	teaspoon	cumin seeds
1	cup	whole wheat bulgur
1 1/2	cups	water
1/2	cup	currants
1/2	teaspoon	salt
1/2	cup	almonds	toasted

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 degrees F for 20 minutes.

Garnish with almonds.

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Member Review

Salatet Malfoof (Cabbage Salad)

This is a wonderful, colorful, savory salad. I served it in the student restaurant (by students, for students) at the California Culinary Academy and they loved it. Try it with Napa cabbage.

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