This healthy recipe from the Family Health Cookbook was a very easy after-work dinner. I subbed Trader Joe’s already cooked chicken instead of cooking the chicken from scratch, just because I was feeling lazy. The flavors are excellent, and we loved the bulgur. It’s a really great cookbook, too – “good food that’s good for you.”
Turkish bulgur with chicken and eggplant (slightly modified by me)
1 pound leftover chicken breast, cut into bite-sized pieces
2 teaspoons olive oil
1 medium onion, chopped
1 red bell pepper, seeded and coarsely chopped
1 medium eggplant, peeled and cut into 1″ cubes
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon dried red pepper flakes
1/8 teaspoon ground cloves
1 cup chicken broth, plus 1 1/4 cups
2 tablespoons tomato paste
1 cup uncooked bulgur
Heat the olive oil in a Dutch oven with a lid. Add the onion, pepper, and eggplant, and cook over medium heat, stirring frequently, until softened, about 6 minutes. Stir in the cumin, cinnamon, pepper flakes, cloves, 1 cup broth, and the tomato paste. Add the chicken to the pot, cover, and simmer over low heat until heated through, about 5-10 minutes.
Add the remaining 1 1/4 cups broth, bring to a boil, and stir in the bulgur. Reduce the heat to low and cook, covered, for 5 minutes. Remove the pot from the heat and let it stand until the bulgur becomes tender and absorbs the liquid, about 15 minutes.
Rewarm over low heat if necessary, and season to taste with salt and pepper before serving. Makes 4 servings.