Chicken With Bulgur - cooking recipe

Ingredients

1 (3 lb) frying chickens, cut up
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon pepper
2 tablespoons vegetable oil
4 tablespoons butter
1 cup chopped yellow onion
1 1/2 cups uncooked bulgur (quick cooking cracked wheat)
1/2 cup dried currant
1 3/4 cups chicken broth
1/2 cup water
1/4 cup chopped parsley, for garnish
2 tablespoons chopped of fresh mint, for garnish

Preparation

Preheat oven to 375 degrees F.
Mix together the salt, cinnamon, allspice, and pepper; rub mixture into chicken (you can remove the skin from the chicken, if you like).
In a heavy, wide frying pan over medium-high heat, heat the oil.
Add the chicken pieces and cook, turning, until all sides are browned.
Remove the chicken from the pan and set aside; discard the pan drippings but do not wipe out the pan.
Melt the butter in the pan you cooked the chicken in; add the onion and cook, stirring, until soft.
Add the uncooked bulgur and currants and stir to coat well with butter.
Spread the bulgur mixture in the bottom of a 9x13-inch baking pan; place the chicken pieces on top.
Pour the water, then the broth, over the chicken.
Cover the pan tightly with foil and bake in a 375 degree oven for 40 to 45 minutes or until juices run clear and bulgur has absorbed all liquid.
Garnish with sprinkled parsley and mint and serve.