Tabouli Chicken Casserole

  • Yield 6 servings


1 whole Chicken, cut up
2 cans (6 oz. each) marinated artichoke hearts, drained, quartered
1 can (15 oz.) chickpeas, drained
1 can (15 oz.) chopped tomatoes
3 medium carrots, coarsely grated
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon fresh chopped fresh mint
1 teaspoon chopped garlic
1 cup bulgur
1 teaspoon finely grated lemon peel
2 tablespoons cornstarch
4 tablespoons cold water
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cucumbers


Grease large casserole dish. Place artichokes, chickpeas, tomatoes,
carrots, chicken broth, wine, mint, garlic, bulgur and lemon peel in casserole
dish. In small dish, mix cornstarch and water until smooth; add to vegetable
mixture, stirring well. Place chicken on top. Bake, covered, in 350° F. oven 45 minutes. Remove cover and bake an
additional 15 minutes or until fork can be inserted in chicken with ease.
Remove from oven and sprinkle with parsley and cucumbers



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