July 19th: Cinnamon chicken bulgar pilaf

Another winner from olive magazine! I didn't really expect to like this one, but it was awesome! Again, Sadie cleaned her plate! Who would have guessed bulgar would be such a hit?

Cinnamon chicken bulgar pilaf

cinnamon, 1/4 tsp
ground cumin, a large pinch
chicken thighs, 4 small
olive oil
onion, 1 small, finely chopped
garlic, 1 clove, crushed
bulgar wheat, 90 g (1/2 cup)
chicken stock, 2 cups*
spinach, 100 g, chopped (4 cups)
butter
toasted chopped almonds, 2 tbsp

Rub the spices and some seasoning into the chicken thighs and brown all over in a little olive oil. Cover and cook through.

Meanwhile, fry the onion in a little oil until softened, add the garlic and fry for a minute, then add the bulgar and stock and bring to a simmer. Cook for 12-15 minutes, until the stock has been absorbed. Add the spinach and stir until wilted, 1-2 minutes. Fluff the pilaff, dot with butter** and sprinkle with the almonds. Serve with the chicken and any juices.

Serves 2.

*The original recipe called for 150 mL (2/3 cup) of chicken stock. In my large frying pan, this liquid quickly dried up before the time was up. I ended up adding more and more stock, till I used about 2 cups total, and there was some left in the pan. I'm not sure how soft bulgar wheat is supposed to get (it was fairly chewy), but I found lots of liquid made it better.
**Oo ya, don't skip this step! Butter makes all the difference in the flavour!