Text 3023, 80 rader
Skriven 2010-10-24 05:53:00 av Dave Drum (1:124/311)
Ärende: SF Gate 790
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken W/Tangerine-Almond Bulgur
 Categories: Poultry, Grains, Citrus, Nuts
      Yield: 4 servings
 
  1 1/2 c  Chicken broth
      1 c  Water
    1/2 ts Salt; + more to taste
  1 1/4 c  Bulgur wheat
      2 tb Extra virgin olive oil
      1 tb Sherry or red wine vinegar
  1 1/2 lb Chicken breasts; boned,
           - skinned
           Fresh ground pepper
      1 c  Chopped seedless tangerine
           Segments
    1/3 c  Sliced almonds; lightly
           Toasted
      3    Green onions; white and half
           - green parts, thin sliced
 
  By Tara Duggan, Chronicle contributor
  
  Bulgur wheat is available at health food and specialty shops
  in the bulk section or packaged. The Tangerine-Almond Bulgur
  tastes delicious warm, cold or at room temperature, so it's
  fine to make it ahead. If you don't have a grill pan, place
  the chicken on a broiling pan or foil-lined sheet about 4
  inches from the flame and broil for 5-10 minutes per side,
  depending on thickness of the breasts. Serve with a side of
  sauteed chard or kale.
  
  Place the broth, water and salt in a medium saucepan. Bring
  to a boil, then stir in the bulgur. Return to a boil, then
  reduce to a simmer. Cover and cook until the bulgur is
  cooked through but still slightly chewy, and the liquid is
  absorbed, about 15 minutes. Let stand 5 minutes off the
  heat.
  
  Whisk together the olive oil and vinegar in a large bowl.
  Remove 1 tablespoon of the mixture to a small bowl for the
  chicken.
  
  Season the chicken with salt and pepper to taste then grill
  on a grill pan or hot grill over medium-high until browned,
  8 minutes, then flip and repeat on the other side. As
  chicken cooks, baste each side with the reserved
  vinaigrette. If the chicken isn't done (check for firmness
  in the thickest part, or when the thickest part reaches 165
  degrees on an instant-read thermometer), reduce heat to low
  and cook until done, flipping once in the middle. Remove
  from the heat, tent with foil and let rest 5 minutes.
  
  Place the tangerines, almonds, green onions and bulgur in
  the bowl with the vinaigrette. Toss and season to taste with
  salt and pepper.
  
  Divide the chicken into 4 servings and serve with the bulgur.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 28 October 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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