In a large nonstick skillet; heat oil.  Add chicken, onions, carrots, walnuts and caraway seeds.  Saute for 4 to 5 minutes or until onions are golden brown.  Add bulgur and saute for 1 to 2 minutes.

Add broth, raisins and cinnamon.  Bring to boil.  Reduce heat to low, simmer for 15 minutes, covered. or until chicken is cooked through and bulgur is tender. 

Serves 4