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
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