Bulgur consists of wheat grains that have been hulled, steamed until partly cooked and then ground. Available in fine and coarse grades, it is a popular grain for Middle Eastern and Mediterranean salads.
I found this recipe in a small cookbook of recipes from the National Chicken Cooking Contest of 1993, which is sponsored here in the USA by the National Broiler Council. A basic tabouli salad is transformed into an elegant, main course luncheon or dinner salad. I used rice as an accompaniment to the casserole, in case my daughter, the resident picky eater didn’t care for the tabouli, but she loved it!
* 1 cut up broiler-fryer chicken
* 2 cans (6 oz.) marinated artichoke hearts, drained
* 1 can (15 oz.) chickpeas, drained
* 1 can (15 oz.) chopped, crushed or diced tomatoes.
* 3 medium carrots, coarsely grated
* ½ cup chicken broth
* ¼ cup white wine
* 1 Tb. fresh chopped mint
* 1 Ts. chopped garlic
* 1 cup bulgur
* 1 Tb. finely grated lemon peel
* 2 Tb. Corn starch
* 4 Tb. Cold water
* ¼ cup chopped fresh parsley
* ¼ cup chopped fresh cucumbers
Grease large casserole dish. Place artichokes, chickpeas, tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur and lemon peel in casserole dish. In small dish, mix cornstarch and water until smooth; add to vegetable mixture, stirring well. Place chicken on top. Bake, covered, in 350F oven for 45 minutes. Remove cover and bake an additional 15 minutes or until fork can be inserted into chicken with ease.
Remove from oven and sprinkle with parsley and cucumbers.
Makes 6 servings.
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