Tabouli Chicken Casserole

Ingredients

 * 1 cut up broiler-fryer chicken
 * 2 cans (6 oz.) marinated artichoke hearts, drained
 * 1 can (15 oz.) chickpeas, drained
 * 1 can (15 oz.) chopped, crushed or diced tomatoes.
 * 3 medium carrots, coarsely grated
 * ˝ cup chicken broth
 * a cup white wine
 * 1 Tb. fresh chopped mint
 * 1 Ts. chopped garlic
 * 1 cup bulgur
 * 1 Tb. finely grated lemon peel
 * 2 Tb. Corn starch
 * 4 Tb. Cold water
 * a cup chopped fresh parsley
 * a cup chopped fresh cucumbers

Directions
Remove from oven and sprinkle with parsley and cucumbers.
 * 1) Grease large casserole dish. Place artichokes, chickpeas, tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur and lemon peel in casserole dish.
 * 2) In small dish, mix cornstarch and water until smooth; add to vegetable mixture, stirring well. Place chicken on top. Bake, covered, in 350F oven for 45 minutes.
 * 3) Remove cover and bake an additional 15 minutes or until fork can be inserted into chicken with ease.