Main dish

Cinnamon-Spiced Bulgur With Almonds and Chicken

1/4 cup whole, skin-on almonds

1 cup medium-coarse bulgur (No. 3)

1/4 teaspoon salt, plus more to taste

1 medium shallot

1 tablespoon olive oil

1 to 1 1/4 pounds boneless, skinless chicken cutlets (or breast meat pounded to an even 1/2-inch thickness)

Freshly ground pepper

2 tablespoons pomegranate juice or pomegranate molasses (optional)

2 tablespoons unsalted butter

1/4 teaspoon ground cinnamon, or to taste

Pinch cayenne, or to taste

Heat oven to 325 degrees. Spread the almonds on a small baking sheet. Bake for 6 to 9 minutes, until fragrant and slightly darker in color, tossing them once to promote even browning. Cool.

Meanwhile, pour 11/2 cups water into a medium saucepan and bring to a boil over medium-high heat. Stir in the bulgur and salt; once the water returns to a boil, reduce the heat to medium-low, cover and cook for about 12 minutes, stirring once or twice to keep the bulgur from sticking to the pan. Remove from the heat; keep covered for 5 minutes, then uncover and fluff with a fork. Taste, and add salt as needed.

While the bulgur is cooking/steaming, mince the shallot. Heat the oil in a large nonstick skillet over medium heat. Season the chicken on both sides with salt and pepper to taste.

Add the shallot to the skillet and cook for 3 or 4 minutes, until softened and fragrant. Add the chicken and cook until lightly browned on both sides, 6 to 8 minutes total. Stir in the pomegranate juice. Turn to coat the chicken evenly, and transfer to a plate. Partially cover to keep warm.

Wipe out the skillet. Place the butter in it, over medium-low heat. Cook for 3 to 5 minutes, so the butter smells nutty-sweet and begins to brown. Add the cooled almonds, cinnamon and cayenne, stirring to incorporate. Add the bulgur; be careful, as it might sputter on contact. Cook for 1 or 2 minutes, until warmed through, fragrant and evenly seasoned. Taste, and adjust the seasoning as needed.

Divide among individual plates, then add equal portions of chicken (cutting as needed) to each serving. Makes 4 servings.

Per serving: 380 calories, 33 g protein, 30 g carbohydrates, 16 g fat (5 g saturated fat), 80 mg cholesterol, 230 mg sodium, 8 g fiber