| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
|
Bulgar/cous, Chicken, Fruit, Main dishes |
4 |
Servings |
INGREDIENTS
| 1 |
|
Stalk celery; chopped |
| 1 |
sm |
Onion; chopped |
| 1 |
c |
Bulgur |
| 1 |
c |
Chicken broth |
| 3 1/2 |
lb |
Chicken pieces |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 3 |
tb |
Oil |
| 1/4 |
c |
Honey |
| 1/2 |
c |
Orange juice |
| 1/4 |
c |
Lemon juice |
| 1/8 |
ts |
Cayenne |
| 6 |
|
Pitted prunes; cut up |
INSTRUCTIONS
Saute celery and onion in margarine in large skillet until onion is tender,
3 minutes. Stir in bulgar. Lower heat. Cook and stir until bulgar is coated
and begin to color. Stir in chicken broth. Bring to boil. Lower heat. Cover
and simmer until liquid is absorbed, 10 minutes. Meanwhile, sprinkle
chicken with salt and pepper. Brown in oil in lg. skillet. Remove and keep
warm. Combine honey, orange juice, lemon juice and cayenne in 1cup measure.
Pour off fat from skillet. Add honey mixture, stirring and scraping browned
bits from bottom. Return chicken. Turn once. Bring to a boil, lower heat,
cover and simmer for 20 minutes until tender. Stir in prunes. Warm. Spoon
hot bulgar into 12x8x2" freezer to oven to table baking dish. Remove
chicken and prunes from skillet. Place on bulgur. Reduce pan liquid for 3
minutes. Pour over chicken in dish. Serve or refrigerate and warm later or
freeze.
Can store in freezer up to 1 month. To bake later: unwrap baking dish.
Bake, covered with foil in 400 F. oven for 1 hour until hot.
Recipe by: Unknown Magazine from 80's
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart
<bobbi744@sojourn.com> on Dec 18, 1997
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