Ingredients:
3 MAGGI Chicken Flavor Bouillon Cubes, divided
1/2 cup hot water
1 tablespoon butter
1 tablespoon olive oil
2 pounds boneless, skinless chicken breast halves, cut into 3 x 1-inch pieces
1 medium onion, chopped
1 can (16 ounces) garbanzo beans, drained
1 can (14.5 ounces) peeled and diced tomatoes, undrained
1 can (14 ounces) artichoke hearts, drained and cut into bite-sized pieces
1/2 cup grated carrot
1/4 cup dry white wine
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh mint
1 tablespoon grated lemon peel
1 cup bulgur
1/2 cup finely chopped cucumber
1/3 cup finely chopped parsley
Directions:
PREHEAT oven to 350° F. Grease large casserole dish.
DISSOLVE 2 bouillon cubes in hot water; set aside.
HEAT butter and oil in large skillet over medium-high heat. Add remaining bouillon cube; cook, stirring frequently, until bouillon is dissolved. Add chicken; cook, stirring frequently, for 5 to 7 minutes or until lightly browned. Remove chicken from skillet; set aside.
ADD onion to skillet. Cook, stirring occasionally, for 3 to 5 minutes or until tender. Add beans, tomatoes and juice, artichokes, carrot, wine, garlic, mint, lemon peel and bouillon mixture; cook, stirring frequently, for 2 to 3 minutes. Transfer to prepared casserole dish. Top with cooked chicken. Cover with foil.
BAKE for 30 minutes. Serve topped with cucumber and parsley.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
45 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
