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
Nice and simple, good spicing though I doubled the quantities of cumin, coriander, cardamom.
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.
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.
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.