3 tb Olive oil
8 Chicken breasts - bonless
3/4 c Onions - chopped fine
1/2 ts Cumin seeds
1 c Bulgur
1 1/2 c Water
1/2 c Currents
1/2 ts Salt
Cinnamon - a pinch
1/2 c Almonds - toasted
In a large skillet with an oven-proof lid, heat oil over high heat.
Add chicken breasts and brown lightly on both sides. Do in batches if
necessary. Reserve chicken.
Add onions and cumin and saute, stirring until onions are lightly
browned, about 2 minutes. Add bulgur, stirring constantly until the
grain is lightly toasted.
Pour in water, currants, salt and cinnamon. Bring to a boil, stirring
occasionally. Remove from heat.
Arrange chicken breasts on top of bulgur in a single layer and cover
tightly. Place in oven and bake at 350F for 20 minutes. Garnish with
almonds. Serves 6.
Calgary Sun, Monday, October 29, 1990 - Cinda Chavich, Food Editor
Learning with Lucy by Lucy Waverman. Recipe from Karen Barnaby, chef
at David Wood Food Shop, Toronto, Ontario
