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| Name: | Armenian-Style Chicken with Bulgur | Contributor: | Relaena |
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| Description: | Armenian-Style Chicken with Bulgur | Posted: | 1999-02-10 |
| Key words: | chicken, bulgur | Category: | Main Dishes |
| ID: | 284 | Updated: | 2005-11-26 12:07:13 |
| Ingredients: | 2 Tbsp olive oil
1 tsp unsalted butter 1 whole chicken, cut into serving pieces (3 1/2 pounds) 1/2 tsp salt 1/4 tsp freshly ground black pepper 1 tsp thyme 1 medium onion, chopped 2 cloves garlic, minced 1 small hot pepper, seeded, deveined, and minced * 2 c homemade chicken stock, or canned broth 1 c bulgur 1/2 c walnut pieces, broken 1 Tbsp honey 1 Tbsp fresh mint 1 Tbsp fresh basil |
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| Preparation: | Heat the oil with the butter in a large skillet (enough to hold all the chicken pieces) over medium heat. Sprinkle the chicken pieces with the salt, pepper, and thyme, and saute until golden brown, about 15 minutes. Transfer the pieces to a plate as they are done.
Remove all but 1 tablespoon fat from the skillet. Add the onion and cook over medium-low heat, scraping the sides and bottom of the pan, for 2 minutes. Add the garlic and hot pepper; cook 4 minutes longer. ** Return the chicken pieces to the skillet, stir in the stock, and heat to boiling. Reduce the heat and simmer, covered, for 20 minutes. Using tongs, remove the chicken pieces to a plate. Stir the honey into the cooking juices, add the walnuts and bulgur, and mix well. Return the chicken pieces to the pan (my chicken was just done enough by this point, so I did not return the chicken to the pan until the very end, for a quick re-heat). Continue to cook, covered, until the chicken and bulgur are tender and all liquid has been absorbed, about 10-15 minutes longer. Turn off the heat and let the skillet stand, covered, for 10 minutes (it smelled so good by this point we couldn't wait that long!). Before serving, fluff the bulgur with a fork, and sprinkle with the mint and basil. * I used a half of a "yellow jalapeno" (for lack of remembering its real name) and it gave plenty of kick. ** I added some minced red bell pepper for color. |
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| Notes: | 4 Servings
Credit Bert Greene, THE GRAINS COOKBOOK |
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