Chicken Bulgur Skillet

• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 2 teaspoons olive oil
• 2 medium carrots, chopped
• 2/3 cup onion, chopped
• 3 tablespoons walnuts, chopped
• 1/2 teaspoon caraway seed
• 1/4 teaspoon ground cumin
• 1 1/2 cups bulgur
• 2 cups chicken broth
• 2 tablespoons raisins
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon

1. In a large nonstick skillet, cook chicken in oil over medium heat until no longer pink. Remove chicken from skillet and keep warm.
2. In the same skillet, stir-fry carrots, onion, nuts, caraway seeds and cuminfor 3-4 minutes, or until the onion starts to brown.
3. Stir in bulgur. Gradually, add the broth.
4. Bring to a boil over medium high heat. Reduce the heat.
5. Add raisins or dried cranberries, salt, cinnamon and chicken.
6. Cover, and simmer 12-15 minutes or until bulgur is tender.

chicken breast, olive oil, carrots, onion, walnuts, caraway seed, ground cumin, bulgur, chicken broth, raisins, salt, ground cinnamon

Taken from www.food.com/recipe/chicken-bulgur-skillet-354540 (may not work)