© 2024 | http://angiesrecipes.blogspot.com
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© 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 |
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- 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.
- 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.
- Meanwhile make the bulgur. Pour the bulgur into a heatproof bowl and add boiling water to cover. Soak the bulgur for 5 minutes. Drain.
- 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.
- 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.
- 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.
- Serve the bulgur warm in a dish with the roasted chicken. Garnish liberally with chopped parsley.
© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
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19 comments:
A hearty meal for these uber cold days.
Los asados de pollo los preparo mucho en casa, prefiero acompañarlos de cuscús, arroz o verduras. En cualquier caso están buenísimos. Te ha quedado perfecto.
Angie, Great looking meal! I love the variety of seasonings and textures. FYI, it wasn't another visit to Paris but rather the second Paris we visited on the road trip...one in Tennessee and the other in Kentucky. Take Care, Big Daddy Dave
Yummy
That sure does look delicious, yum!
Irresistible!
Que delicia Angie!
Gracias!
...this looks great!!!
A nice dish with my favorite meat!
The dish looks so gorgeous!
Es una forma de comer pollo muy rica. Gracias por la receta. Te mando un beso.
These flavours are some of my favourites.
Tandy | Lavender and Lime https://tandysinclair.com
Looks delicious, Angie.
What a gorgeous fall recipe, I just love all of the spices you've used! And I bet the house smelled wonderful as it baked. Definitely going to give this one a try.
I don’t know if I have ever eaten bulger. We don’t have it in the house, of that I am sure, but maybe I’ll buy some and try this recipe.
Looks incredible and yummy.
Great flavors! It looks so comforting and delicious.
I love roast chicken and was interested in the spices used for middle-eastern. I must admit I've never used coriander much. I'm curious to try it.
This looks like some flavorful comfort food to me. Beautiful pictures, as always!!
It’s great to have a recipe that includes bulgur — I love it. This sounds wonderful! David (C&L)
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