Chicken Bulgur Pilaf

  • 1/4 cup butter or chicken fat
  • 1 1/2 tsp. salt
  • 1/2 cup chopped onion
  • 1/4 tsp. pepper
  • 1 medium-sized medium-sized tart apple (peeled and chopped)
  • 2 1/2 cups chicken stock
  • 1 cup thinly sliced celery
  • 1/2 cup cream or milk
  • 1 1/2 to tsp. curry powder
  • 2 to 3 cups cooked diced chicken
  • 1/8 tsp. ginger
  • 2 cups #3 coarse bulgur
  • 2 tbsp. flour
  1. Heat butter or chicken fat in heavy skillet. Add onion, tart apple and celery. Sauté until onions are lightly browned. Blend in curry powder, ginger, flour, salt and pepper. Remove from heat and stir in chicken stock and cream or milk. Return to heat and stir constantly until mixture thickens and comes to a boil. Add chicken and bulgur. Cover and simmer over low heat for 15 minutes or until liquid is absorbed.