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Chicken Bulgur Skillet


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  • 1 pound boneless skinless chicken breasts, cut into 1 inch cubes
  • 2 tsp olive oil
  • 2 medium carrots, chopped
  • 2/3 cup chopped onion
  • 3 tbsp chopped walnuts
  • 1/2 tsp. caraway seeds
  • 1/4 tsp ground cumin
  • 1 1/2 cups bulgur
  • 2 cups chicken broth
  • 2 tbsp. raisins
  • 1/4 tsp salt
  • 1/8 tsp ground cinnamon


Servings 4


Step 1

In a large nonstick 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 for 3-4 minutes or until onion starts to brown.
Stir in bulgar. Gradually add broth, bring to a boil over medium heat. Reduce heat, add the raisins, salt, cinnamon and chicken. Cover and simmer for 12-15 minutes or until bulgur is tender.

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