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Mary Kay Radnich
Tabouli Chicken Casserole
Bulgur consists of wheat grains that have been hulled, steamed
until partly cooked and then ground. Available in fine and coarse
grades, it is a popular grain for Middle Eastern and Mediterranean
salads.
I found this recipe in a small cookbook of recipes from the
National Chicken Cooking Contest of 1993, which is sponsored here
in the USA by the National Broiler Council. A basic tabouli salad
is transformed into an elegant, main course luncheon or dinner
salad. I used rice as an accompaniment to the casserole, in case
my daughter, the resident picky eater didn’t care for the
tabouli, but she loved it!
- 1 cut up broiler-fryer chicken
- 2 cans (6 oz.) marinated artichoke hearts, drained
- 1 can (15 oz.) chickpeas, drained
- 1 can (15 oz.) chopped, crushed or diced tomatoes.
- 3 medium carrots, coarsely grated
- ½ cup chicken broth
- ¼ cup white wine
- 1 Tb. fresh chopped mint
- 1 Ts. chopped garlic
- 1 cup bulgur
- 1 Tb. finely grated lemon peel
- 2 Tb. Corn starch
- 4 Tb. Cold water
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cucumbers
Grease large casserole dish. Place artichokes, chickpeas,
tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur and
lemon peel in casserole dish. In small dish, mix cornstarch and
water until smooth; add to vegetable mixture, stirring well. Place
chicken on top. Bake, covered, in 350F oven for 45 minutes. Remove
cover and bake an additional 15 minutes or until fork can be
inserted into chicken with ease.
Remove from oven and sprinkle with parsley and cucumbers.
Makes 6 servings. |
