Bulgur pilaf with Moroccan roast chicken from Whole Grains Every Day, Every Way by Lorna J. Sass

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nancith on August 19, 2018

    Husband thought the chicken was very juicy and flavorful. Instead of a whole chicken, I just cooked two large bone-in, skin-on breasts; the spiced oil was still rubbed under the skin, & I placed the lemon slices under the skin as well. The pilaf was tasty, but in cutting down the amount, I used too much water & it became rather too soft. The combination of flavors in the pilaf is very pleasing. Didn't cook the prunes with the chicken, but simply chopped them & tossed in the pilaf as directed. Nice Sunday dinner!

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