Ginger Chicken Breasts with Bulgur
|Cilantro leaves||1⁄2 Cup (8 tbs), lightly packed|
|Grated fresh ginger||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced / pressed|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Skinless boneless chicken breast halves||2 Pound (6 Pieces)|
|Soy sauce||3 Tablespoon|
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Bulgur||1 Cup (16 tbs) (Cracked Wheat)|
In a 4-quart or larger electric slow cooker, combine cilantro leaves, ginger, garlic, and 2 tablespoons of the onions.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of cilantro mixture.
Pour soy sauce and broth over chicken.
Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
Carefully lift chicken to a warm plate and keep warm.
Stir bulgur into cooking liquid.
Increase cooker heat setting to high; cover and cook until almost all liquid has been absorbed (15 to 20 more minutes).
To serve, spoon bulgur onto a warm platter; arrange chicken over bulgur.
Sprinkle with remaining 2 tablespoons onions.
Garnish with cilantro sprigs.