Recipe by Julesong
A tasty middle-eastern style recipe, and one of my favorite ways to fix chicken!
Top Review by Edna Louise
My boyfriend and I prepared this last night and it was wonderful!! Not having allspice I substituted with pumpkin pie spice. Also did not have currants, so used Michigan dried cherries. I used boneless skinless chicken because I was only cooking for two. This is a keeper~!!!
- 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 of fresh mint, for garnish
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Mix together the salt, cinnamon, allspice, and pepper; rub mixture into chicken (you can remove the skin from the chicken, if you like).
- In a heavy, wide frying pan over medium-high heat, heat the oil.
- Add the chicken pieces and cook, turning, until all sides are browned.
- Remove the chicken from the pan and set aside; discard the pan drippings but do not wipe out the pan.
- Melt the butter in the pan you cooked the chicken in; add the onion and cook, stirring, until soft.
- Add the uncooked bulgur and currants and stir to coat well with butter.
- Spread the bulgur mixture in the bottom of a 9x13-inch baking pan; place the chicken pieces on top.
- Pour the water, then the broth, over the chicken.
- 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.
- Garnish with sprinkled parsley and mint and serve.