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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A tasty middle-eastern style recipe, and one of my favorite ways to fix chicken! Ingredients:
1 (3 lb) frying chickens, cut up |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/8 teaspoon pepper |
2 tablespoons vegetable oil |
4 tablespoons butter |
1 cup chopped yellow onion |
1 1/2 cups uncooked bulgur (quick cooking cracked wheat) |
1/2 cup dried currant |
1 3/4 cups chicken broth |
1/2 cup water |
1/4 cup chopped parsley, for garnish |
2 tablespoons chopped fresh mint, for garnish |
Directions:
1. Preheat oven to 375 degrees F.
2. Mix together the salt, cinnamon, allspice, and pepper; rub mixture into chicken (you can remove the skin from the chicken, if you like).
3. In a heavy, wide frying pan over medium-high heat, heat the oil.
4. Add the chicken pieces and cook, turning, until all sides are browned.
5. Remove the chicken from the pan and set aside; discard the pan drippings but do not wipe out the pan.
6. Melt the butter in the pan you cooked the chicken in; add the onion and cook, stirring, until soft.
7. Add the uncooked bulgur and currants and stir to coat well with butter.
8. Spread the bulgur mixture in the bottom of a 9x13-inch baking pan; place the chicken pieces on top.
9. Pour the water, then the broth, over the chicken.
10. Cover the pan tightly with foil and bake in a 375 degree oven for 40 to 45 minutes or until juices run clear and bulgur has absorbed all liquid.
11. Garnish with sprinkled parsley and mint and serve.
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