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Ingredients
- 3 Tbsp. Extra virgin olive oil
- 8 x Chicken breasts - bonless
- 3/4 c. Onions - minced fine
- 1/2 tsp Cumin seeds
- 1 c. Bulgur
- 1 1/2 c. Water
- 1/2 c. Currents
- 1/2 tsp Salt Cinnamon - a healthy pinch
- 1/2 c. Almonds - toasted
Directions
- In a large skillet with an oven-proof lid, heat oil over high heat. Add in chicken breasts and brown lightly on both sides. Do in batches if necessary. Reserve chicken.
- Add in onions and cumin and saute/fry, stirring till onions are lightly browned, about 2 min. Add in bulgur, stirring constantly till the grain is lightly toasted.
- Pour in water, currants, salt and cinnamon. Bring to a boil, stirring occasionally. Remove from heat.
- Arrange chicken breasts on top of bulgur in a single layer and cover tightly. Place in oven and bake at 350F for 20 min. Garnish with almonds.
- Serves 6.
- with Lucy by Lucy Waverman. Recipe from Karen Barnaby, chef at David Wood Food Shop, Toronto, Ontario
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 6 servings | |
| Calories 485 | |
| Calories from Fat 231 | 48% |
| Total Fat 25.85g | 32% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.22g | |
| Cholesterol 119mg | 40% |
| Sodium 124mg | 5% |
| Potassium 556mg | 16% |
| Total Carbs 20.15g | 5% |
| Dietary Fiber 5.0g | 17% |
| Sugars 0.99g | 1% |
| Protein 42.47g | 68% |
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