Chicken

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.

350F for 20 minutes. Garnish with almonds. Serves

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