“A tasty middle-eastern style recipe, and one of my favorite ways to fix chicken!”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. Mix together the salt, cinnamon, allspice, and pepper; rub mixture into chicken (you can remove the skin from the chicken, if you like).
  3. In a heavy, wide frying pan over medium-high heat, heat the oil.
  4. Add the chicken pieces and cook, turning, until all sides are browned.
  5. Remove the chicken from the pan and set aside; discard the pan drippings but do not wipe out the pan.
  6. Melt the butter in the pan you cooked the chicken in; add the onion and cook, stirring, until soft.
  7. Add the uncooked bulgur and currants and stir to coat well with butter.
  8. Spread the bulgur mixture in the bottom of a 9x13-inch baking pan; place the chicken pieces on top.
  9. Pour the water, then the broth, over the chicken.
  10. 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.
  11. Garnish with sprinkled parsley and mint and serve.

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