Tabouli Chicken Casserole
Grease a large casserole dish (we used individual baking dishes).
Place the artichokes, chickpeas, tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur and lemon peel in the dish/ dished (equally distributed).
In a small dish, mix the cornstarch and water until smooth. Add to the vegetable mixture, stirring well. Place the chicken on top.
Bake covered in a previously pre-heated oven at 180°C for 45 minutes.
Remove the cover and bake for additional 15 minutes or until everything is done, golden brown and tender.
Remove from the oven and sprinkle with parsley and cucumbers.