2 tsp. butter
2 tsp. vegetable oil
3 1/2 lbs. chicken, skinned & cut into serving pieces
Salt & pepper to taste
2 c. chopped onions
1 1/2 c. bulgur
1/2 tsp. ground cardamom
2 cloves minced garlic
1/2 tsp. ground cumin
Grated rind & juice of 1 lemon
3 c. boiling chicken broth

1. In a large skillet heat butter and oil, brown the chicken, season with salt and pepper and remove to large casserole.

2. Add onions and garlic to skillet, cook until translucent.

3. Add bulgur to the skillet, stirring to coat it and brown it lightly.

4. Add the cardamom, coriander, cumin and lemon rind and juice to bulgur mixture mixing well. Spoon bulgur on top of chicken.

5. Pour the boiling broth over the chicken and bulgur. Cover casserole and cook at 350 degrees for 1 1/2 hours.