Middle Eastern Roast Chicken and Bulgur

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Whole chicken legs are generously spiced with a mixture of olive oil, tomato paste, ground coriander, cayenne peppe and cumin and marinated for overnight, then baked until plump, juicy and crispy. Served with a fluffy and flavourful bulgur prepared with peas, tomatoes and lots of spices. You can replace bulgur with couscous if desired and add some dried figs or apricots in it. Sprinkle some chopped pistachios over for extra crunch.

 

For the Chicken	For the Bulgur
4 Chicken legs 1 tbsp Olive oil 1 tbsp Tomato paste 1/2 tsp Ground coriander 1/2 tsp Cayenne pepper 1/2 tsp Ground cumin Salt and pepper	200 g Coarse bulgur 60 ml Olive oil 4 Schallots, peeled and leaving them whole 2 Garlic cloves, crushed 1 tbsp tomato paste 1 tsp Ground coriander 1 tsp Cayenne pepper 1 tsp Ground cumin 1 tsp Sumac 250 g Fresh tomatoes, chopped 300 ml Chicken stock Salt and pepper 250 g Frozen peas 2 tbsp Flat-leaf parsley, chopped, to serve

1. Place the chicken in a large zip-lock bag with the olive oil, tomato paste, ground coriander, cayenne pepper, ground cumin, salt and pepper. Seal the bag and rub all the marinade ingredients into the chicken. Marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat the oven to 200C/400F. Place the chicken in an oven-proof baking dish. Pour the marinade over the chicken. Roast for another 40 minutes or until golden brown.
3. Meanwhile make the bulgur. Pour the bulgur into a heatproof bowl and add boiling water to cover. Soak the bulgur for 5 minutes. Drain.
4. In a large frypan, heat the olive oil on medium heat. Fry the eschalots for 3 minutes or until golden yellow. Add the garlic and fry for another 2 minutes.
5. Stir in the tomato paste, ground coriander, cayenne pepper, and ground cumin. Continue cooking the sauce until browned. This intensifies the flavour. Add the chopped tomatoes, the soaked bulgur and the chicken stock. Season with salt and pepper to taste. Stir, cover and simmer for 15 minutes. Check the bulgur regularly and add some more water or stock if the cooking liquid evaporates too quickly.
6. After the bulgur has cooked, stir in the frozen peas. Warm the entire dish for a couple of minutes. Remove the pan off the burner, cover and let the whole dish rest for 5 minutes before serving.
7. Serve the bulgur warm in a dish with the roasted chicken. Garnish liberally with chopped parsley.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com