Recipe - Lemon Chicken With Burgal

2 teaspoon Parve margarine
2 teaspoon Vegetable oil
1 Broilerfryer; (about 3 1/2
lbs) cut into serving
pieces
Salt; if desired, to taste
Freshly ground black pepper
to taste
3 tablespoon Lemon juice *
3 md Onions; chopped, (1 One half 2
c)
2 Cloves garlic; minced, (2
tsp)
1 One half cup Burgal; (AKA bulgar)
One half teaspoon Ground cardamom
One half teaspoon Ground coriander
3 cup Boiling "chicken broth" **
One half teaspoon Ground cumin

* (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 JEWISHFOOD digest by Jeni del Castillo
shaynamadel@oriononline.com on Dec 02, 1998, converted by MM_Buster
v2.0l.