A lot of the recipes in this book look dauntingly involved, but this one was pretty hands-off. Put a chicken in a pot. Add cinnamon sticks, carrots, bay leaves, salt, onion, and parsley. Cover with water. Boil. For the bulgur, semi-caramelize thin-sliced onion for 15 minutes, then add bulgur, allspice, coriander, salt, pepper, and some of the cinnamon-spiced chicken broth. Simmer for 5 minutes, then let it sit covered for 20. Piece of cake. Then you brown sliced almonds in a bit of butter and pour on top. I didn't think the butter was necessary, though the nuts gave a nice crunch.
Because of the cinnamon, the chicken smelled incredible while it was poaching. Unfortunately, I didn't pick up on any of that flavor seeping into the meat. The chicken was falling off the bone by the time I pulled it out of its broth, but it tasted like any other poached chicken. Not a bad thing, but nothing remarkable. I prefer a roasted bird.
However, Matt and I both LOVED the bulgur. I was a little worried that it wouldn't cook properly, because the recipe's instructions were so very different from the instructions on the box (boil for 20 minutes), but it came out chewy and perfect. By adding a touch of cinnamon to store-bought broth, this is going to be a new standby side dish for me, sans poached chicken.
Conclusion: chicken was okay, loved the bulgur. I'm counting this as 2 recipes, even though it's 1 in the book.