Ingredients:
1 cut up broiler-fryer chickens
2 (6 ounce) cans marinated artichoke hearts, drained
1 (15 ounce) cans chickpeas, drained
1 (15 ounce) cans chopped tomatoes or 1 (15 ounce) cans crushed tomatoes or 1 (15 ounce) cans diced tomatoes
3 medium carrots, coarsely grated
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon chopped fresh mint
1 teaspoon chopped garlic
1 cup bulgur wheat
1 tablespoon finely grated lemons, rind of
2 tablespoons cornstarch
4 tablespoons cold water
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cucumbers
Directions:
Grease a large casserole dish and place the artichokes, chickpeas, tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur wheat and lemon peel in the dish.
In a small bowl, mix cornstarch and water until smooth.
Add the cornstarch mixture to the vegetable mixture, stirring well.
Place chicken on top or the vegetable mixture.
Bake, covered, in a 350 F oven for 45 minutes.
Remove cover and bake an additional 15 minutes or until fork can be inserted into chicken with ease.
Remove from oven and sprinkle with parsley and cucumbers.
Servings: 4-6
Time preparation: 10 min.
Time total: 70 min.