Recipe: Armenian-Style Chicken with Bulgur

ARMENIAN-STYLE CHICKEN WITH BULGUR

2 tablespoons olive oil
1 teaspoon unsalted butter
1 (3 1/2 lbs) whole chicken, in serving pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme (or 1 tsp. dried)
1 medium onion, chopped
2 cloves garlic, minced
1 small hot red pepper, seeded, deveined, and minced
2 cups homemade chicken stock (or canned broth)
1 cup bulgur
1/2 cup walnut pieces, broken
1 tablespoon honey
1 teaspoon chopped fresh mint (or 1/4 tsp. dried)
1 teaspoon chopped fresh basil (or 1/2 tsp. dried)

Heat the oil with the butter in a large cast-iron skillet over medium heat.

Sprinkle the chicken pieces with the salt, pepper, and thyme, and saute, a few pieces at a time, until golden brown, about 10 minutes. Transfer the pieces to a plate as they are done.

Remove all but 1 tablespoon fat from the skillet. Add the onion and cook over medium-low heat, scraping the sides and bottom of the pan, for 2 minutes.

Add the garlic and hot pepper; cook 4 minutes longer.

Return the chicken pieces to the skillet, stir in the stock, and heat to boiling. Reduce the heat and simmer, covered, for 20 minutes. Using tongs, remove the chicken pieces to a plate.

Stir the bulgur into the cooking juices, and add the walnuts and honey. Mix well and return the chicken pieces. Continue to cook, covered, until the chicken and bulgur are tender and all liquid has been absorbed, about 20 minutes longer. Turn off the heat and let the skillet stand, covered, for 10 minutes.

Before serving, fluff the bulgur with a fork, and sprinkle with the mint and basil.

Servings: 4
Source: The Grains Cookbook by Bert Greene