|Broiler fryer||4 Pound|
|Ground ginger||1 1⁄2 Teaspoon|
|Stuffed green olives||7 Ounce|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Wash chicken pieces; pat dry.
Brown, a few pieces at a time, in butter or margarine in a heavy kettle or Dutch oven; remove all from kettle.
Stir onions into drippings in kettle; saute until soft.
Stir in salt, ginger, paprika, pepper, and 1 cup water.
Return chicken; cover.
Simmer, basting several times with liquid in kettle, 45 minutes, or until chicken is tender.
While chicken simmers, combine sliced olives with water to cover in a small saucepan; heat to boiling; drain.
Keep hot for further use.
Remove chicken from kettle; keep hot.
Pour liquid into a 2-cup measure; let stand about 1 minute, or until fat rises to top, then skim off.
Add water to liquid, if needed, to make 1 1/2 cups; return to kettle; heat to boiling.
Blend flour and 1/4, cup water until smooth in a cup; stir into boiling liquid.
Cook, stirring constantly, until gravy thickens and boils in 1 minute.
When ready to serve, combine olives with Bulgar; spoon onto a heated serving platter; arrange chicken on top; sprinkle with chopped parsley.
Arrange lemon wedges, petal fashion, in center.
Pass gravy separately.