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Name: Chicken with Bulgur Pilaf
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 tb olive oil; 8 Chicken breasts - bonless; 3/4 c Onions - chopped fine; 1/2 ts Cumin seeds; 1 c Bulgur; 1 1/2 c Water; 1/2 c Currents; 1/2 ts Salt; Cinnamon - a pinch; 1/2 c Almonds - toasted

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INGREDIENTS

3 tb olive oil
8 Chicken breasts - bonless
3/4 c Onions - chopped fine
1/2 ts Cumin seeds
1 c Bulgur
1 1/2 c Water
1/2 c Currents
1/2 ts Salt
Cinnamon - a pinch
1/2 c Almonds - toasted

Servings

INSTRUCTIONS

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 saute, 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 350F for 20 minutes. Garnish with almonds. Serves 6. Calgary Sun, Monday, October 29, 1990 - Cinda Chavich, Food Editor Learning with Lucy by Lucy Waverman. Recipe from Karen Barnaby, chef at David Wood Food Shop, Toronto, Ontario Posted to MM-Recipes Digest by Paul on Aug 10, 1998

NOTES

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Chicken with Bulgur Pilaf

3 tb olive oil
8 Chicken breasts - bonless
3/4 c Onions - chopped fine
1/2 ts Cumin seeds
1 c Bulgur
1 1/2 c Water
1/2 c Currents
1/2 ts Salt
 Cinnamon - a pinch
1/2 c Almonds - toasted

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 saute, 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 350F for 20 minutes.  Garnish with  almonds.  Serves 6.    Calgary Sun, Monday, October 29, 1990 - Cinda Chavich, Food Editor Learning  with Lucy by Lucy Waverman.  Recipe from Karen Barnaby, chef at David Wood  Food Shop, Toronto, Ontario    Posted to MM-Recipes Digest  by Paul <paular@wwa.com> on Aug 10, 1998

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 6 Servings

Calories: 57
Calories from Fat: 17 (30%)

Amt Per Serving		% DV

	Total Fat 1.9g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 3.4mg		0 %
Potassium 57.6mg		2 %
Total Carbohydrate 9.3g		3 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 7g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 57

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