Roast Chicken with Bulgur and Walnut Pilaf

• 2 chickens
• 3 to 4 tablespoons extra virgin olive oil
• Salt and pepper
• 3 cups coarse or medium bulgur
• 1 large onion, chopped
• 2 tablespoons sunflower oil
• 4 1/2 cups chicken stock (or use 1 1/2 bouillon cubes)
• Salt and pepper
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 1/2 cups walnuts, coarsely chopped
• 2/3 to 1 stick (5 1/2 to 8 tablespoons) butter, cut into small pieces

1. Rub the chickens with a mixture of olive oil, salt, and pepper.
2. Put them breast side down in a roasting pan so that the fat runs down, which prevents the breasts from drying out.
3. Add 1/4 cup of water to the bottom of the pan.
4. Roast for 1 hour in an oven preheated to 400F, then turn the chickens breast side up and continue to cook for about 30 minutes, depending on their size, until they are well done and the skin is crisp and brown.
5. While the chickens are cooking, prepare the pilaf.
6. Wash the bulguralthough I find that with the processed qualities of bulgur today, this is not strictly necessary.
7. Pour cold water over it, stir well, and then rinse under cold running water.
8. Fry the onion in the oil until it is soft and golden.
9. Add the bulgur, stir well, then pour in the hot stock.
10. Add salt (taking into consideration the saltiness of the stock), pepper, cinnamon, and allspice.
11. Stir and cook, covered and undisturbed, over very low heat for about 15 minutes, or until the liquid is absorbed and the grain is tender.
12. Check the seasoning and add salt if necessary.
13. Finally, fold in the walnuts and the butter pieces.
14. Carve the chicken and serve with the bulgur pilaf.

chickens, extra virgin olive oil, salt, coarse, onion, sunflower oil, chicken stock, salt, ground cinnamon, ground allspice, walnuts, butter

Taken from www.epicurious.com/recipes/food/views/roast-chicken-with-bulgur-and-walnut-pilaf-373048 (may not work)