Chicken with Berry Sauce
- 1 teaspoon(s) ground cumin
- 1/2 teaspoon(s) ground allspice
- 1 cup(s) bulgur
- 1 1/4 pound(s) chicken cutlets
- 1 tablespoon(s) olive oil
- 1/2 cup(s) salted pistachios, roasted
- 1 pint(s) blackberries
- 1 cup(s) frozen peas, thawed
Preparation time 25mins
•In small bowl, stir together cumin, allspice, and 1/4 teaspoon freshly ground black pepper. In large microwave-safe bowl, combine bulgur, 1 1/2 cups water, 1/2 teaspoon spice mixture, and 1/8 teaspoon salt. Cover with vented plastic wrap and microwave on high 12 minutes, or until bulgur is tender.
•Meanwhile, sprinkle 1 teaspoon spice mixture and 1/8 teaspoon salt all over chicken. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add chicken to pan; cook 8 to 10 minutes or until juices run clear (165 degrees F), turning over once.
•While chicken cooks, shell and chop pistachios. Transfer chicken to plate.
•To same skillet, add blackberries, 1/4 cup water, remaining spice mixture, and 1/8 teaspoon salt. With potato masher, gently crush blackberries to release some juice. Cook 3 minutes or until slightly reduced, scraping up browned bits.
•Fold peas and pistachios into cooked bulgur. Serve with chicken and blackberry sauce