Ingredients

1 Chicken (cut into pieces)

2 small tins marinated artichoke hearts (drained)

1 large tin Chickpeas (drained)

1 large tin chopped tomatoes

3 medium carrots, coarsely grated

½ cup chicken broth

¼ cup white wine

1 Tb. fresh chopped mint

1 Ts. chopped garlic

1 cup bulgur

1 Tb. finely grated lemon peel

2 Tb. Corn starch

4 Tb. Cold water

¼ cup chopped fresh parsley

¼ cup chopped fresh cucumbers

Method

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 350F oven for 45 minutes.

Remove cover and bake an additional 15 minutes or until fork can be inserted into chicken with ease.

Remove from oven and sprinkle with parsley and cucumbers.

Cooks Comments and Tips

.