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Prep 5 mins
Cook 1 hr
A tasty middle-eastern style recipe, and one of my favorite ways to fix chicken!
Make and share this Chicken with Bulgur recipe from Food.com.
- 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
- 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.
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~!!!
This is a GREAT RECIPE!!! I loved the mix of spices and it was really easy to make. It was the first time Ive cooked bulgur and it was GOOD!!!
An easy and unique way to dress up work-a-day chicken! My family loved the flavor blend, even though it was "exotic" to them. I used golden raisins in the bulgar -- their milder, honey-like flavor complements the savory richness added to the grains by the chicken broth. Excellent recipe, will make again!