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1 whole chicken breast, cooked and boned 1 1/2 cups burghul wheat, coarse 4 cups chicken broth 1 can chick peas 1 Tbsp.salt Pepper to taste Rinse and drain burghul. Shred or cut the chicken meat in 1 inch pieces. In a 4 quart saucepan, place chicken, broth and burghul. Bring to a boil and reduce to simmer for approximately 15 minutes. Add salt and pepper. Drain chickpeas, add to mixture and simmer for another 5 minutes. Water may be added if necessary to keep moist. Mix well and serve. May be served with laban. Serves: 4. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |