Middle Eastern Chicken And Bulgur
Published June 18, 1996
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 teaspoons olive oil
8 ounces skinless boneless chicken breasts
8 ounces whole onion or 7 ounces chopped (1 ⅔ cups)
1 clove garlic
½ cup bulgur
⅛ teaspoon cardamom
⅛ teaspoon coriander
⅛ teaspoon cumin
1 ½ cups no-salt-added chicken stock
1 lemon to yield ¼ teaspoon grated rind and 1 teaspoon juice
Few shakes salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
51 grams carbs; 88 milligrams cholesterol; 433 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 8 grams fiber; 1190 milligrams sodium; 37 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook. Season with salt and pepper, and serve.
Private Notes
Comments
Being of Lebanese decent, I have cooked variations of this dish for many years. It goes especially well with chicken swarma, served in the middle of a platter surrounded by the cooked bulgur. I have used allspice in place of the noted spices and the flavor of bulgur then has a spicy and fragrant character. Before serving, I also sprinkle entire platter with finely chopped chives. This is a unique dish, always initiating interesting conversations and requests for the recipe.
Agree with doubling the spices. Thighs fine. Needs some color — I’ve added julienned kale, chard, or spinach, and will add sweet red pepper next time.
Nice and simple, good spicing though I doubled the quantities of cumin, coriander, cardamom.
This is an absolutely delicious recipe AND is very quick and easy to cook. I followed everyone’s suggestion in the comments and doubled the spices…. It. Don’t worry it will NOT be too spicy. Additionally, I added a few allspice balls. It was great. Bon appétit.
Quick, healthy, and flavorful! That said, I think I'd double the amount of bulgur/water/spices. This recipe could be varied in many ways.
Being of Lebanese decent, I have cooked variations of this dish for many years. It goes especially well with chicken swarma, served in the middle of a platter surrounded by the cooked bulgur. I have used allspice in place of the noted spices and the flavor of bulgur then has a spicy and fragrant character. Before serving, I also sprinkle entire platter with finely chopped chives. This is a unique dish, always initiating interesting conversations and requests for the recipe.