Middle Eastern Spiced Chicken and Bulgur Skillet

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add chopped onion to the same skillet and cook until softened, about 3-4 minutes. Add minced garlic, ground cumin, ground coriander, and cinnamon, then cook for 1 minute more until fragrant.

Stir in the uncooked bulgur, chicken broth, salt, and black pepper. Bring the mixture to a boil.

Return the browned chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the bulgur is tender and most of the liquid has been absorbed.

Remove the skillet from heat and let it rest, covered, for 5 minutes. Fluff the bulgur with a fork.

Garnish with fresh chopped parsley before serving.