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