Bernaie'S Curried Chicken And Bulgur

• 2 tsp Olive oil
• 1/2 lb chicken, diced (230 grams)
• 2 celery ribs, finely chopped
• 1 carrot, grated (medium to large)
• 1 celery rib, thin slices
• 1/2 tsp Curry powder
• 1/4 tsp Cumin, ground
• 1/4 tsp Cardamom, ground
• 2/3 cup chicken stock, low salt
• 1/3 cup water
• 1/2 cup Bulgur
• 2 Tbsp Raisins
• 1/8 tsp Cinnamon, ground
• 1/8 tsp Salt
• 2 Tbsp Pecans, finely chopped, toasted

1. Start with a frying pan with high sides and a fitted lid, or have a flat, round pizza pan ready to cover the frying pan at the end of this recipe.
2. Heat the oil and saute celery & chicken until chicken is no longer pink, about 5 minutes.
3. Add the next five ingredients and saute for five more minutes until the spices give off a fragrant smell and the carrot is softened.
4. Now add the next six ingredients. Cover and simmer for 15 to 20 minutes.
5. Fluff with a fork and serve with pecans sprinkled on top and a side of fresh, steamed broccoli.

olive oil, chicken, celery, carrot, celery, curry, cumin, cardamom, chicken stock, water, raisins, cinnamon, salt, pecans

Taken from www.epicurious.com/recipes/member/views/bernaies-curried-chicken-and-bulgur-50092202 (may not work)