Roast Chicken with Bulgur and Walnut Pilaf
- 2 chickens
- 3 to 4 tablespoons extra virgin olive oil
- salt and pepper
- 3 cups coarse or medium bulgur
- 1 large onion, chopped2 tablespoons sunflower oil
- 4½ cups chicken stock (or use 1½ bouillon cubes)
- salt and pepper
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1½ cups walnuts, coarsely chopped
- 2/3 to 1 stick (5½ to 8 tablespoons) butter, cut into small pieces
Instructions:
The amount of bulgur here is quite large and enough for 2 chickens. You can make it in advance and reheat it in the oven before serving.
- Rub the chickens with a mixture of olive oil, salt, and pepper. Put them breast side down in a roasting pan so that the fat runs down, which prevents the breasts from drying out. Add ¼ cup of water to the bottom of the pan. Roast for 1 hour in an oven pre-heated to 400°F, then turn the chickens breast side up and continue to cook for about 30 minutes, depending on their size, until they are well done and the skin is crisp and brown.
- While the chickens are cooking, prepare the pilaf. Wash the bulgur—although I find that with the processed qualities of bulgur today, this is not strictly necessary. Pour cold water over it, stir well, and then rinse under cold running water. Fry the onion in the oil until it is soft and golden. Add the bulgur, stir well, then pour in the hot stock. Add salt (taking into consideration the saltiness of the stock), pepper, cinnamon, and all-spice. Stir and cook, covered and undisturbed, over very low heat for about 15 minutes, or until the liquid is absorbed and the grain is tender. Check the seasoning and add salt if necessary. Finally, fold in the walnuts and the butter pieces.
- Carve the chicken and serve with the bulgur pilaf.