Chicken, Rice and Bulgur Pilaf with Dried Apricots, Raisins, and Toasted Almonds
A recipe by Marie Simmons

• 1/4 cup sliced natural (skin on) almonds
• 2 tablespoons olive oil or half butter and half olive oil
• 4 pieces leftover roasted chicken
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 3/4 cup medium or coarse ground bulgur
• 3/4 cup white Basmati rice
• 1/4 cup diced (1/4 inch) dried apricot
• 1/4 cup raisins
• 3 cups reduced sodium chicken broth, heated to boiling

1. Toast almonds in small skillet over low heat, stirring, until golden, about 2 minutes. Reserve.

2. Melt butter and oil in large broad saucepan or deep skillet or saute pan. Add chicken and reheat, turning, 5 minutes. Transfer chicken to side dish. Add onion and cook, stirring, over low heat, until golden, about 10 minutes. Add garlic and cook 1 minute. Add rice and bulgur; stir to blend. Add apricots, raisins, and cinnamon stick. Add chicken and boiling broth. Cover and cook, over medium low heat, until liquid is absorbed, 15 to 20 minutes.

Preparation time: 10 minutes * Cooking time: 30 minutes * Serves: 4

Copyright © 2002 by Marie Simmons. All rights reserved

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