Tabouli Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This takes the classic Egyptian salad tabouli and turns it into a main course meal. Ingredients:
1 cut up broiler-fryer chicken |
2 (6 ounce) cans marinated artichoke hearts, drained |
1 (15 ounce) can chickpeas, drained |
1 (15 ounce) can chopped tomatoes or 1 (15 ounce) can crushed tomatoes or 1 (15 ounce) can diced tomatoes |
3 medium carrots, coarsely grated |
1/2 cup chicken broth |
1/4 cup white wine |
1 tablespoon chopped fresh mint |
1 teaspoon chopped garlic |
1 cup bulgar wheat |
1 tablespoon finely grated lemon, rind of |
2 tablespoons cornstarch |
4 tablespoons cold water |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh cucumber |
Directions:
1. Grease a large casserole dish and place the artichokes, chickpeas, tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur wheat and lemon peel in the dish.
2. In a small bowl, mix cornstarch and water until smooth.
3. Add the cornstarch mixture to the vegetable mixture, stirring well.
4. Place chicken on top or the vegetable mixture.
5. Bake, covered, in a 350 F oven for 45 minutes.
6. Remove cover and bake an additional 15 minutes or until fork can be inserted into chicken with ease.
7. Remove from oven and sprinkle with parsley and cucumbers.
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