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Roast chicken with tomatoey bulgur wheat, dilly leeks and peas
Fruit and vegetables
400g/14oz ripe
tomatoes
, roughly chopped
4 whole
garlic
cloves, peeled
150g/5½oz sun-dried
tomatoes
, roughly chopped
2 tbsp chopped fresh flatleaf
parsley
2
leeks
½ bunch fresh
dill
, finely chopped
½
lemon
Tins, packets and jars
750ml/1⅓ pint
chicken stock
250g/9oz
bulgur wheat
Cooking ingredients
2 tsp dried
oregano
½ tsp ground
cinnamon
½ tsp sweet
smoked paprika
2 tbsp
olive oil
1 tbsp
tomato purée
sea salt and freshly ground
black pepper
2 tbsp
olive oil
1 tbsp
tomato purée
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
250g/9oz Greek-style
yoghurt
or dairy-free alternative (optional)
30g/1oz unsalted
butter
or plant-based
butter
Meat, fish and poultry
1.7kg/3lb 8oz whole
chicken
Other
100ml/3½fl oz
white wine
250g/9oz frozen
peas
Back to recipe
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