Chicken Bulgur Skillet

My brother, Russell, has often said I eat weird food. I don’t think of it being weird food as much as being adventurous food, which means to me, trying ingredients and flavor profiles that weren’t found on my plate when I was a kid.

This recipe would definitely fit Russell’s definition of weird food because it contains bulgur wheat and ingredients you don’t normally see together, cumin, cranberries and cinnamon. It turns out to be a lovely combination of sweet and savory. I served this with a side of broccoli but would also pair well with a green salad.

Chicken Bulgur Skillet

8 oz chicken, cut into 1″ pieces
1 medium carrot, chopped
1/3 cup onion, chopped
1 1/2 TBS walnuts, chopped (optional)
1/4 tsp caraway seeds
3/4 cup bulgur
1 cup broth
1 1/2 TBS dried cranberries
1/8 tsp salt
Pinch cinnamon

In a medium skillet, cook chicken in oil until no longer pink. Remove from skillet and set aside. In the same skillet, stir fry the carrots, onion, nuts, caraway seeds, and cumin for 3-4 minutes or until the onion begins to brown. Stir in the bulgur. Gradually, add the broth. Bring to a boil over medium high heat. Reduce the heat to low. Add the cranberries, salt, cinnamon, and chicken. Cover and simmer 12-15 minutes until the bulgur is tender.

Adapted from A Taste of Home recipe magazine


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