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Chicken with Red Peppers, Tomatoes, and Bulgur Wheat
Description
This one-pot meal, accented with a Morroccan spice combination of cumin and cinnamon, is delicious and simple to put together--the perfect dinner solution for a busy day. It's substantial enough to serve alone, or a green salad with orange slices and green onions would be an ideal accompaniment.Ingredients
Serves
4-6
- 4 boneless, skinless chicken breasts, cut into strips
- Salt and ground black pepper
- 3 teaspoons ground cumin, divided
- 2 teaspoons olive oil
- 1 large onion, thinly sliced
- 2 red peppers, seeded and thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 14-ounce can tomatoes with juice
- 6 tablespoons tomato paste
- 1 cup bulgur wheat
- 3/4 ounce Glace de Poulet Gold® dissolved in 2 cups hot water
- 2 tablespoons chopped parsley
Methods/steps
- Season the chicken with salt and pepper and 1 teaspoon of the cumin. Heat the oil in a large sauté pan over medium heat. Add the chicken strips and sauté until they're cooked through. Remove them from the pan and set them aside.
- Add the onion and peppers to the pan and sauté 5 minutes. Add the garlic, the remaining 2 teaspoons of cumin, and the cinnamon. Reduce the heat to medium-low and cook until the vegetables are soft, another 5 to 10 minutes.
- Add the tomatoes, tomato paste, bulgur, and diluted Glace de Poulet Gold®. Stir well, reduce the heat to low, cover, and cook 10 to 15 minutes, until the bulgur is tender.
- Add the reserved chicken, stir to combine, and cook another 1-2 minutes until heated through. Garnish with chopped parsley.
Additional Tips
This recipe is adapted from New York Times columnist and cookbook author Marian Burros.