Armenian-Style Chicken And Bulgur Wheat

• 1 medium onion, chopped
• 2 tablespoons butter or vegetable oil (or more, to taste)
• 2 cups chicken stock or water
• 6 leg-thigh pieces of chicken, skinned and cut apart
• 1 teaspoon salt, or to taste
• 1 cup bulgur wheat
• 1/2 cup broken walnut pieces
• 2 tablespoons dried basil
• 1/4 teaspoon pepper

1. Saute onion in butter in a pot until onion is wilted.
2. Add stock, chicken pieces and salt; boil, cover and simmer over very low heat for 20 to 25 minutes.
3. Add bulgur wheat, walnut pieces, basil and pepper; stir to mix well, cover and simmer 15 to 20 minutes, or until liquid is absorbed.
4. Turn off heat and allow to stand 10 minutes, covered and undisturbed, in a warm place.
5. Fluff bulgur before serving.

onion, butter, chicken, thigh, salt, bulgur wheat, broken walnut pieces, basil, pepper

Taken from cooking.nytimes.com/recipes/3314 (may not work)