Chicken with Berry Sauce

1. 1

   In small bowl, stir together cumin, allspice, and 1/4 teaspoon freshly ground black pepper.

2. 2

   In large microwave-safe bowl, combine bulgur, 1 1/2 cups water, 1/2 teaspoon spice mixture, and 1/8 teaspoon salt.

3. 3

   Cover with vented plastic wrap and microwave on high 12 minutes, or until bulgur is tender.

4. 4

   Meanwhile, sprinkle 1 teaspoon spice mixture and 1/8 teaspoon salt all over chicken.

5. 5

   In 12-inch nonstick skillet, heat oil on medium 1 minute.

6. 6

   Add chicken to pan; cook 8 to 10 minutes or until juices run clear (165 degrees F), turning over once.

7. 7

   While chicken cooks, shell and chop pistachios.

8. 8

   Transfer chicken to plate.

9. 9

   To same skillet, add blackberries, 1/4 cup water, remaining spice mixture, and 1/8 teaspoon salt.

10. 10

    With potato masher, gently crush blackberries to release some juice.

11. 11

    Cook 3 minutes or until slightly reduced, scraping up browned bits.

12. 12

    Fold peas and pistachios into cooked bulgur.

13. 13

    Serve with chicken and blackberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.