Tabouli Chicken Casserole

  • Yield: 6 servings


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