Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 teaspoons olive oil2 medium carrots, chopped2/3 cup chopped onion3 tablespoons chopped walnuts1/2 teaspoon caraway seeds1/4 teaspoon ground cumin1-1/2 cups bulgur2 cups reduced-sodium chicken broth2 tablespoons raisins1/4 teaspoon salt1/8 teaspoon ground cinnamon
Preparation
In a large cast-iron or other heavy 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 until onion starts to brown, 3-4 minutes.
Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.
