2 fryer chickens (2 1/2 pounds, each) cut into serving pieces.
Sprinkle with garlic and onion powders.
1/4 cup honey
1/4 cup lemon juice
1 teaspoon curry powder
In a 12xl6-inch pan, place chicken in 1 1ayer. Bake at 350° for 40 minutes. Stir together the remaining ingredients and baste chicken, every 10 minutes, until chicken is tender and glazed, about 30 minutes. Serve with Bulgur with Apricots, Raisins & Pine Nuts. Serves 8.
1 large onion, chopped
6 cloves garlic, coarsely chopped
1 tablespoon olive oil
2 cups bulgur (cracked wheat)
4 cups chicken broth
1 teaspoon turmeric
pepper to taste
1/4 cup chopped dried apricots
1/4 cup yellow raisins1/4 cup dark raisins
2 cups boiling water
In a Dutch oven casserole, sauté together first 3 ingredients until onions are soft. Add the next 4 ingredients, cover pan, and simmer mixture for 20 minutes or until bulgur is tender and liquid is absorbed. Meanwhile, soak dried fruit in boiling water for 20 minutes, or until plumped. Drain thoroughly, and pat dry with paper toweling. Add dried fruit to cooked bulgur and fluff it with a fork. Serves 8.
Note: -To attractively serve bulgur, rice, and other dishes that can hold together, press individual servings into small ramekins or molds and unmold them on the serving plate.
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