Roast Chicken With Bulgur And Walnut Pilaf Recipes

Steps:

• In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Steps:

• Rub the chickens with a mixture of olive oil, salt, and pepper. Put them breast side down in a roasting pan so that the fat runs down, which prevents the breasts from drying out. Add 1/4 cup of water to the bottom of the pan. Roast for 1 hour in an oven preheated to 400°F, then turn the chickens breast side up and continue to cook for about 30 minutes, depending on their size, until they are well done and the skin is crisp and brown.
• While the chickens are cooking, prepare the pilaf. Wash the bulgur-although I find that with the processed qualities of bulgur today, this is not strictly necessary. Pour cold water over it, stir well, and then rinse under cold running water. Fry the onion in the oil until it is soft and golden. Add the bulgur, stir well, then pour in the hot stock. Add salt (taking into consideration the saltiness of the stock), pepper, cinnamon, and allspice. Stir and cook, covered and undisturbed, over very low heat for about 15 minutes, or until the liquid is absorbed and the grain is tender. Check the seasoning and add salt if necessary. Finally, fold in the walnuts and the butter pieces.
• Carve the chicken and serve with the bulgur pilaf.

Steps:

• Heat a little oil in a large casserole dish (with a tight-fitting lid). Coat the chicken pieces with some seasoning, and half of the spice mix and add to the pan, brown well on all sides.
• Add the remaining spice mix and cook for 1 min. Pour over the stock, season and stir, then cover and cook for 25 mins over a low-medium heat.
• Remove the lid, increase the heat to a medium simmer and add the bulgur wheat. Cook for 10 mins, then re-cover, turn off the heat and leave to stand for a further 10 mins.
• When all the liquid has been absorbed and the bulgur wheat is tender, stir through the chopped mint and scatter over the pomegranate seeds.

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.

Steps:

• Heat on high a nonstick skillet that is large enough to hold all the ingredients. Reduce heat to medium-high, and add 1 teaspoon of the olive oil. Saute the chicken breasts until golden on both sides. Set aside.
• Meanwhile, chop whole onion. Add the remaining oil to the pan, and saute the onion until it softens and begins to turn golden. Meanwhile, mince garlic and add.
• Stir in the bulgur, cardamon, coriander and cumin and mix well. Add the stock, and reduce heat to medium-low. Return the chicken to the pan, cover and continue cooking until liquid has been absorbed.
• Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook. Season with salt and pepper, and serve.