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

In large skillet, heat butter and oil; add chicken and brown the pieces. Season with salt and pepper and move to large casserole. Then saute onions and garlic until onions are translucent. Add bulgur to skillet, stirring to coat it and brown lightly. Add rest of seasonings to bulgur mixture and mix well. Spoon bulgur over chicken. Pour broth over bulgur and chicken. Bake covered at 350 degrees for 1 hour or until chicken is tender.