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Lemon Chicken With Burgal

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Jewish 1 Servings

INGREDIENTS

2 t Parve margarine
2 t Vegetable oil
1 Broiler-fryer, about 3 1/2
lbs cut into serving
pieces
Salt, if desired to taste
Freshly ground black pepper
to taste
3 T Lemon juice *
3 Onions, chopped 1 1/2 – 2
2 Cloves garlic, minced 2
tsp
1 1/2 c Burgal, AKA bulgar
1/2 t Ground cardamom
1/2 t Ground coriander
3 c Boiling "chicken broth" **
1/2 t Ground cumin

INSTRUCTIONS

c
(Original resceipe calls for rind and juice of 1 lemon)  ** - We use
three chicken bouillon cubes to 3 cups of boiling water.  Preheat oven
to 350 degrees F.  Rinse the burgal (AKA as bulgar) in a fine strainer
and let drain.  In a large skillet, heat the margarine and the oil, add
the chicken,  and brown the pieces on all sides. Season the chicken
with salt and  pepper, and remove it to a large casserole.  Add the
onions and the garlic to the skillet, and cook the vegetables,
stirring them until the onions are translucent. Add the burgal (AKA
bulgar) to the skillet, stirring to coat it and brown it lightly. Add
the cardamom, coriander, cumin and lemon juice to the burgal (AKA
bulgar) mixture, mixing the ingredients in. Spoon the burgal (AKA
bulgar) on top of the reserved chicken.  Pour the boiling broth over
the chicken and burgal (AKA bulgar).  Cover the casserole, and bake for
1 hour or until the chicken is  tender.  NOTE - More burgal can be
used, and we normally do. All that is  required is that one adjust the
broth and spices proportionaltly.  Posted to JEWISH-FOOD digest by Jeni
del Castillo  <shaynamadel@orion-online.com> on Dec 02, 1998, converted
by MM_Buster  v2.0l.

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