Clay Pot Chicken with Dates, Sucuk and Bulgur

Ingredients for Clay Pot Chicken with Dates, Sucuk and Bulgur

• 60g 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 chillies, 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

• 60g bulgur, washed

• 350ml chicken stock

• 1 stick cinnamon

• 2 star anise

• few sprigs thyme

• 900g chickens

• sea salt

• freshly ground black pepper

• 1 tablespoon olive oil

• 60g sucuk, sliced

• 4 medjool dates, seeded and cut into quarters

How to make Clay Pot Chicken with Dates, Sucuk and Bulgur

Preheat the oven to 204°C. Heat the butter and extra-virgin olive oil in a heavy-based casserole dish. Gently sweat the onions, garlic, peppers and chillies 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.