Chicken with Red Peppers, Tomatoes, and Bulgur Wheat
Dress Up the Ordinary
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.
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
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.
This recipe is adapted from New York Times columnist and cookbook author Marian Burros.
Wine Pairing: a crisp, dry rosé or Sauvignon Blanc