CHICKEN BULGUR SKILLET
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
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.
MIDDLE EASTERN CHICKEN AND BULGUR
Provided by Marian Burros
Categories dinner, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat on high a nonstick skillet that is large enough to hold all the ingredients. Reduce heat to medium-high, and add 1 teaspoon of the olive oil. Saute the chicken breasts until golden on both sides. Set aside.
- Meanwhile, chop whole onion. Add the remaining oil to the pan, and saute the onion until it softens and begins to turn golden. Meanwhile, mince garlic and add.
- Stir in the bulgur, cardamon, coriander and cumin and mix well. Add the stock, and reduce heat to medium-low. Return the chicken to the pan, cover and continue cooking until liquid has been absorbed.
- Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 8 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams, TransFat 0 grams
GAME HENS WITH SPICY ORANGE SALSA AND BULGUR PILAF
Steps:
- Place the hens in a large glass bowl. In a blender, puree the garlic, onion, salt, pepper, cinnamon, cloves, orange juice, tangerine juice, and olive oil. Pour the puree over the hens and marinate for a minimum of 4 hours at room temperature, or in the refrigerator, overnight. Preheat the oven to 450 degrees. Place the hens in a greased baking dish and spoon the marinade over them. Bake for about 1/2 hour, then reduce the heat to 350 degrees. Continue baking, basting occasionally, for another 1/2 hour or until crispy. Remove the hens from the oven and cover with foil. Set aside for 20 minutes.
- Serve with bulgur pilaf and spicy orange salsa.
- Combine the bulgur and water in a bowl and set aside until reconstituted, about 10 minutes. Melt the butter in a medium saucepan, over a medium high heat. Saute the onion until golden, about 10 minutes. Add the vermicelli and pine nuts and saute until golden. Stir in the reconstituted bulgur, chicken stock, salt, and pepper.
- Reduce to a simmer and cook, covered, about 10 minutes.
- Yield: 4 to 6 servings
- Combine all of the above ingredients in a small glass mixing bowl.
- Yield: about 1 1/2 cups
BULGUR PILAF
Categories Nut Onion Side Steam Vegetarian Quick & Easy Almond Vegan Bulgur Coriander Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
- Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
- Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.
CHICKEN & POMEGRANATE BULGUR PILAF
Spice up your chicken with a ras-al-hanout or Moroccan tagine spice mix then serve with good-for-you grains and light, fresh flavours
Provided by Cassie Best
Categories Main course
Time 45m
Number Of Ingredients 7
Steps:
- Heat a little oil in a large casserole dish (with a tight-fitting lid). Coat the chicken pieces with some seasoning, and half of the spice mix and add to the pan, brown well on all sides.
- Add the remaining spice mix and cook for 1 min. Pour over the stock, season and stir, then cover and cook for 25 mins over a low-medium heat.
- Remove the lid, increase the heat to a medium simmer and add the bulgur wheat. Cook for 10 mins, then re-cover, turn off the heat and leave to stand for a further 10 mins.
- When all the liquid has been absorbed and the bulgur wheat is tender, stir through the chopped mint and scatter over the pomegranate seeds.
Nutrition Facts : Calories 488 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
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