Roast chicken with tomatoey bulgur wheat recipe
Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a flameproof casserole dish and sprinkle with the oregano, cinnamon and paprika. Season generously with salt and pepper and drizzle with the olive oil. Rub all the flavours into the chicken, then set aside.Put the tomatoes into a blender. Add the garlic, tomato purée and 250ml/9fl oz of the chicken stock. Blend until smooth and then pour around the chicken, spooning a little over the top. Scatter over the sun-dried tomatoes.Place the casserole on the hob and bring everything to the boil. Transfer to the oven and roast for 1 hour.Meanwhile, to make the dilly leeks, trim and slice the leeks – I slice the white part into 1cm/½in rings and the green part thinner. Give them a good wash in a colander to get rid of any dirt. Place a large saucepan or flameproof casserole dish over a medium heat and add the butter and olive oil. Add the washed leeks and sauté for about 10 minutes, until they start to soften.Add the tomato purée, stir, then pour in the white wine and bring to the boil. Reduce by half, then add the peas and 200ml/7fl oz water. Bring everything back to the boil, season generously and then reduce to a simmer. Cover and cook for 15–20 minutes, or until everything is tender, creamy almost, and the liquid has reduced. Stir the dill through just before serving and squeeze in the lemon juice. Serve hot, cold or at room temperature.When the chicken’s hour is almost up, place the remaining stock in a saucepan and bring to the boil. Take the casserole out of the oven and carefully transfer the chicken to a plate. Stir the bulgur wheat into the casserole with the hot stock, then nestle the chicken back in the casserole. Return to the oven for a further 15 minutes, until the bulgur is cooked, then remove from the oven. Leave the casserole to rest for 10 minutes then carve the bird, spooning out the bulgur and serving with the dilly leeks, a sprinkle of parsley and a generous dollop of Greek-style yoghurt, if you like. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a flameproof casserole dish and sprinkle with the oregano, cinnamon and paprika. Season generously with salt and pepper and drizzle with the olive oil. Rub all the flavours into the chicken, then set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a flameproof casserole dish and sprinkle with the oregano, cinnamon and paprika. Season generously with salt and pepper and drizzle with the olive oil. Rub all the flavours into the chicken, then set aside. Put the tomatoes into a blender. Add the garlic, tomato purée and 250ml/9fl oz of the chicken stock. Blend until smooth and then pour around the chicken, spooning a little over the top. Scatter over the sun-dried tomatoes. Put the tomatoes into a blender. Add the garlic, tomato purée and 250ml/9fl oz of the chicken stock. Blend until smooth and then pour around the chicken, spooning a little over the top. Scatter over the sun-dried tomatoes. Place the casserole on the hob and bring everything to the boil. Transfer to the oven and roast for 1 hour. Place the casserole on the hob and bring everything to the boil. Transfer to the oven and roast for 1 hour. Meanwhile, to make the dilly leeks, trim and slice the leeks – I slice the white part into 1cm/½in rings and the green part thinner. Give them a good wash in a colander to get rid of any dirt. Meanwhile, to make the dilly leeks, trim and slice the leeks – I slice the white part into 1cm/½in rings and the green part thinner. Give them a good wash in a colander to get rid of any dirt. Place a large saucepan or flameproof casserole dish over a medium heat and add the butter and olive oil. Add the washed leeks and sauté for about 10 minutes, until they start to soften. Place a large saucepan or flameproof casserole dish over a medium heat and add the butter and olive oil. Add the washed leeks and sauté for about 10 minutes, until they start to soften. Add the tomato purée, stir, then pour in the white wine and bring to the boil. Reduce by half, then add the peas and 200ml/7fl oz water. Bring everything back to the boil, season generously and then reduce to a simmer. Cover and cook for 15–20 minutes, or until everything is tender, creamy almost, and the liquid has reduced. Add the tomato purée, stir, then pour in the white wine and bring to the boil. Reduce by half, then add the peas and 200ml/7fl oz water. Bring everything back to the boil, season generously and then reduce to a simmer. Cover and cook for 15–20 minutes, or until everything is tender, creamy almost, and the liquid has reduced. Stir the dill through just before serving and squeeze in the lemon juice. Serve hot, cold or at room temperature. Stir the dill through just before serving and squeeze in the lemon juice. Serve hot, cold or at room temperature. When the chicken’s hour is almost up, place the remaining stock in a saucepan and bring to the boil. Take the casserole out of the oven and carefully transfer the chicken to a plate. When the chicken’s hour is almost up, place the remaining stock in a saucepan and bring to the boil. Take the casserole out of the oven and carefully transfer the chicken to a plate. Stir the bulgur wheat into the casserole with the hot stock, then nestle the chicken back in the casserole. Return to the oven for a further 15 minutes, until the bulgur is cooked, then remove from the oven. Stir the bulgur wheat into the casserole with the hot stock, then nestle the chicken back in the casserole. Return to the oven for a further 15 minutes, until the bulgur is cooked, then remove from the oven. Leave the casserole to rest for 10 minutes then carve the bird, spooning out the bulgur and serving with the dilly leeks, a sprinkle of parsley and a generous dollop of Greek-style yoghurt, if you like. Leave the casserole to rest for 10 minutes then carve the bird, spooning out the bulgur and serving with the dilly leeks, a sprinkle of parsley and a generous dollop of Greek-style yoghurt, if you like.