Yield
4 servings (serving size: 1 1/2 cups)

Crunchy bulgur adds a nutty flavor to this Middle Eastern-style dish. Delicious with fruit salsa or chutney.

How to Make It

Step 1

In a small heat-safe bowl, cover the tomatoes with the boiling water; set aside for about 15 minutes to rehydrate. Remove the tomatoes from the water, pat dry with paper towels, and chop.

Step 2

Heat 1 1/2 tablespoons of the olive oil in a large skillet over high heat. Add the chicken, and brown for approximately 1 minute per side. Reduce heat to medium and cook for another 5 minutes, turning once or twice, until the chicken is nicely browned and cooked through. Remove to a plate lined with paper towels; set aside.

Step 3

In the remaining oil, cook the onion over medium heat for 2 to 3 minutes, or until soft. Add the rest of the ingredients, except for the broth, and stir. Return the chicken to the skillet.

Step 4

Add the broth and simmer, covered, for about 20 minutes over low heat, until the bulgur is tender but still crunchy.

Step 5

How kids can help: Measure the ingredients.

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