- make this recipe
- user reviews ()
Tunisian Dried Fruit, Chicken and Bulgur Pilaf
Ingredients
- 2 teaspoons canola oil
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size strips
- 1/2 cup coarsely chopped onion (1 medium)
- 1 teaspoon garam masala
- 1 1/2 cups bulgur
- 1/2 medium lemon, seeded and thinly sliced
- 3/4 cup pitted dried plums, quartered
- 1/3 cup golden raisins
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Pinch cayenne pepper
- 1 14 1/2ounce can reduced-sodium chicken broth
- 1 1/4 cups water
- 1/3 cup coarsely chopped or slivered almonds, toasted*
- Fresh mint leaves, thinly sliced
- Finely shredded lemon peel
Directions
1. In a large skillet heat oil over medium heat. Add chicken, onion, and garam masala; cook and stir until chicken is browned on all sides and onion is tender.
2. In a 3 1/2- or 4-quart slow cooker combine the chicken mixture, bulgur, lemon slices, plums, raisins, ginger, cinnamon, allspice, and cayenne pepper. Pour broth and the water over mixture in cooker.
3. Cover and cook on low-heat setting for 2 hours. Stir in almonds.
4. To serve, sprinkle each serving with mint and lemon peel.
From the Test Kitchen*
- To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.
Nutrition Facts
(Tunisian Dried Fruit, Chicken and Bulgur Pilaf)
- Servings Per Recipe 6,
- cal. (kcal) 321,
- Fat, total (g) 6,
- chol. (mg) 55,
- sat. fat (g) 1,
- carb. (g) 41,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 9,
- sugar (g) 9,
- pro. (g) 29,
- vit. A (IU) 146,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 235,
- Potassium (mg) 577,
- calcium (mg) 61,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
