Middle Eastern Chicken And Bulgur

• 2 teaspoons olive oil
• 8 ounces skinless boneless chicken breasts
• 8 ounces whole onion or 7 ounces chopped (1 2/3 cups)
• 1 clove garlic
• 1/2 cup bulgur
• 18 teaspoon cardamom
• 18 teaspoon coriander
• 18 teaspoon cumin
• 1 1/2 cups no-salt-added chicken stock
• 1 lemon to yield 1/4 teaspoon grated rind and 1 teaspoon juice
• Few shakes salt
• Freshly ground black pepper to taste

1. Heat on high a nonstick skillet that is large enough to hold all the ingredients.
2. Reduce heat to medium-high, and add 1 teaspoon of the olive oil.
3. Saute the chicken breasts until golden on both sides.
4. Set aside.
5. Meanwhile, chop whole onion.
6. Add the remaining oil to the pan, and saute the onion until it softens and begins to turn golden.
7. Meanwhile, mince garlic and add.
8. Stir in the bulgur, cardamon, coriander and cumin and mix well.
9. Add the stock, and reduce heat to medium-low.
10. Return the chicken to the pan, cover and continue cooking until liquid has been absorbed.
11. Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook.
12. Season with salt and pepper, and serve.

olive oil, chicken breasts, onion, clove garlic, bulgur, cardamom, coriander, cumin, nosalt, lemon, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5088 (may not work)