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~!!!
- 1360.77 g frying chickens, cut up
- 2.46 ml salt
- 2.46 ml ground cinnamon
- 2.46 ml ground allspice
- 0.59 ml pepper
- 29.58 ml vegetable oil
- 59.16 ml butter
- 236.59 ml chopped yellow onion
- 354.88 ml uncooked bulgur (quick cooking cracked wheat)
- 118.29 ml dried currant
- 414.03 ml chicken broth
- 118.29 ml water
- 59.14 ml chopped parsley, for garnish
- 29.58 ml 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.