Armenian Style Chicken And Bulgur Wheat Recipes

CHICKEN WITH BULGUR

Steps:

• Preheat oven to 375 degrees F.
• Mix together the salt, cinnamon, allspice, and pepper; rub mixture into chicken (you can remove the skin from the chicken, if you like).
• In a heavy, wide frying pan over medium-high heat, heat the oil.
• Add the chicken pieces and cook, turning, until all sides are browned.
• Remove the chicken from the pan and set aside; discard the pan drippings but do not wipe out the pan.
• Melt the butter in the pan you cooked the chicken in; add the onion and cook, stirring, until soft.
• Add the uncooked bulgur and currants and stir to coat well with butter.
• Spread the bulgur mixture in the bottom of a 9x13-inch baking pan; place the chicken pieces on top.
• Pour the water, then the broth, over the chicken.
• Cover the pan tightly with foil and bake in a 375 degree oven for 40 to 45 minutes or until juices run clear and bulgur has absorbed all liquid.
• Garnish with sprinkled parsley and mint and serve.

EECH (ARMENIAN BULGUR SIDE DISH)

Steps:

• Chop onion and peppers into a small dice or pulse them in a food processor.
• Heat oil in a large saute pan over medium heat and add diced vegetables.
• Reduce heat to medium-low and saute 5-10 minutes until the vegetables are tender.
• Add can of tomato sauce, tomato paste and the juice of the 2 lemons. Fill the tomato can with water and add that to the pan.
• Bring to a boil and add paprika, salt and pepper.
• Add the bulgur, remove from heat, cover the pan and let sit until liquid is absorbed and bulgur is tender (about 1/2 hour).
• Stir in chopped parsley.
• Can be eaten immediately, within a couple hours, or refrigerate and eat later.

ARMENIAN-STYLE CHICKEN AND BULGUR WHEAT

Steps:

• Saute onion in butter in a pot until onion is wilted. Add stock, chicken pieces and salt; boil, cover and simmer over very low heat for 20 to 25 minutes.
• Add bulgur wheat, walnut pieces, basil and pepper; stir to mix well, cover and simmer 15 to 20 minutes, or until liquid is absorbed. Turn off heat and allow to stand 10 minutes, covered and undisturbed, in a warm place. Fluff bulgur before serving.