Clay Pot Chicken With Dates Sucuk And Bulgur Food

CLAY POT CHICKEN WITH DATES, SUCUK AND BULGUR

Clay Pot Chicken with Dates, Sucuk and Bulgur image

Provided by Greg Malouf

Categories Chicken Sauté Dinner Sausage Spice Fall Winter Bulgur Peanut Free Tree Nut Free Soy Free

Yield Serves 2

Number Of Ingredients 22

Ingredients

2 ounces unsalted butter
1 tablespoon extra-virgin olive oil
2 red onions, cut into thick rings
1 clove garlic, sliced
2 long red peppers, seeded and cut into rings
2 long green peppers, seeded and cut into rings
2 long green chiles, seeded and diced
1 heaped teaspoon ground cumin
1 level teaspoon ground cinnamon
generous splash of sherry
2 large vine-ripened tomatoes, skinned, seeded and diced
2 ounces bulgur, washed
1 1/2 cups chicken stock
1 stick cinnamon
2 star anise
few sprigs thyme
2 1-pound chickens
sea salt
freshly ground black pepper
1 tablespoon olive oil
2 ounces sucuk, sliced
4 medjool dates, seeded and cut into quarters

Steps:

Preheat the oven to 400°F. Heat the butter and extra-virgin olive oil in a heavy-based casserole dish. Gently sweat the onions, garlic, peppers and chiles with the cumin and cinnamon for about 5 minutes, or until the vegetables soften. Add the sherry, tomatoes, bulgur, chicken stock, cinnamon, star anise and thyme and bring to the boil. Lower the heat, then cover and simmer gently for 5 minutes.
Meanwhile, cut the chickens into quarters and season lightly with salt and pepper.
In another heavy-based frying pan, heat the olive oil over a medium heat and brown the meat lightly all over. Add the sucuk and fry until golden brown on both sides. Transfer the poussins and sucuk to the casserole dish and tuck in the dates. Cover the pan and cook in the preheated oven for 20 minutes. Taste and adjust the seasoning and serve immediately.

MIDDLE EASTERN CHICKEN AND BULGUR

Middle Eastern Chicken And Bulgur image

Provided by Marian Burros

Categories dinner, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
8 ounces skinless boneless chicken breasts
8 ounces whole onion or 7 ounces chopped (1 2/3 cups)
1 clove garlic
1/2 cup bulgur
1/8 teaspoon cardamom
1/8 teaspoon coriander
1/8 teaspoon cumin
1 1/2 cups no-salt-added chicken stock
1 lemon to yield 1/4 teaspoon grated rind and 1 teaspoon juice
Few shakes salt
Freshly ground black pepper to taste

Steps:

Heat on high a nonstick skillet that is large enough to hold all the ingredients. Reduce heat to medium-high, and add 1 teaspoon of the olive oil. Saute the chicken breasts until golden on both sides. Set aside.
Meanwhile, chop whole onion. Add the remaining oil to the pan, and saute the onion until it softens and begins to turn golden. Meanwhile, mince garlic and add.
Stir in the bulgur, cardamon, coriander and cumin and mix well. Add the stock, and reduce heat to medium-low. Return the chicken to the pan, cover and continue cooking until liquid has been absorbed.
Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 8 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams, TransFat 0 grams

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