Clay Pot Chicken With Dates, Sucuk And Bulgur

Serves: 3

Rowena Kautzer

1 January 1970

Based on User reviews:

50

Spice

51

Sweetness

54

Sourness

37

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

60 g

Unsalted Butter

1 tbsp

Extra-Virgin Olive Oil

2

Red Onions (cut into thick rings)

1 clove

Garlic (sliced)

2

Red Peppers (long, seeded and cut into rings)

2

Green Peppers (long, seeded and cut into rings)

2

Green Chiles (long, seeded and diced)

1

Ground Cumin (heaped teaspoon)

1

Ground Cinnamon (level teaspoon)

1

Sherry (generous splash of)

60 g

Bulgur (washed)

1.5 cups

Chicken Stock

1

Stick Cinnamon

2

Star Anises

1

Thyme (few sprigs)

2

Chickens (1-pound)

1

Sea Salt

1

Ground Black Pepper (freshly)

1 tbsp

Olive Oil

4

Medjool Dates (seeded and cut into quarters)

Directions:

1

Preheat the oven to 400°F

2

Heat the butter and extra-virgin olive oil in a heavy-based casserole dish

3

Gently sweat the onions, garlic, peppers and chiles with the cumin and cinnamon for about 5 minutes, or until the vegetables soften

4

Add the sherry, tomatoes, bulgur, chicken stock, cinnamon, star anise and thyme and bring to the boil

5

Lower the heat, then cover and simmer gently for 5 minutes

6

Meanwhile, cut the chickens into quarters and season lightly with salt and pepper

7

In another heavy-based frying pan, heat the olive oil over a medium heat and brown the meat lightly all over

8

Add the sucuk and fry until golden brown on both sides

9

Transfer the poussins and sucuk to the casserole dish and tuck in the dates

10

Cover the pan and cook in the preheated oven for 20 minutes

11

Taste and adjust the seasoning and serve immediately

12

Preheat the oven to 400°F

13

Heat the butter and extra-virgin olive oil in a heavy-based casserole dish

14

Gently sweat the onions, garlic, peppers and chiles with the cumin and cinnamon for about 5 minutes, or until the vegetables soften

15

Add the sherry, tomatoes, bulgur, chicken stock, cinnamon, star anise and thyme and bring to the boil

16

Lower the heat, then cover and simmer gently for 5 minutes

17

Meanwhile, cut the chickens into quarters and season lightly with salt and pepper

18

In another heavy-based frying pan, heat the olive oil over a medium heat and brown the meat lightly all over

19

Add the sucuk and fry until golden brown on both sides

20

Transfer the poussins and sucuk to the casserole dish and tuck in the dates

21

Cover the pan and cook in the preheated oven for 20 minutes

22

Taste and adjust the seasoning and serve immediately