Stuffed Chicken with Bulgur and Nut Filling

Pour hot water over the bulgur wheat in a large bowl until it is submerged. Let it sit for 30 minutes.

Heat olive oil in a skillet over medium-low heat. Add onion, pine nuts, pecans, dried apricot, and ground cinnamon. Stir and let them get fragrant for a couple of minutes.

Take it off the heat and let it cool.

Preheat the oven to 350 degrees F (180 degrees C). Line a sheet tray with a silicone mat or foil.

Drain the bulgur wheat in a fine mesh colander. Measure out 2 cups of it into a mixing bowl.

Add dried onions, garlic powder, ground cumin, ground cinnamon, ground turmeric, and paprika to the ground chicken. Mix thoroughly so that it holds together well, like a meatloaf.

Take a big handful of the chicken mixture about the size of your palm and make a big indentation in the middle.

Scoop a tablespoon of filling into the indentation and close the sides around it.

Smooth it out into an oval and make sure it is all sealed. Place it on the sheet tray and repeat until the chicken mixture is gone.

Bake in the oven for 30 minutes or until cooked through.