Roast chicken with tomatoey bulgur wheat, dilly leeks and peas

Ingredients

For the Roast Chicken

• Whole chicken: 1.7 kg / 3 lb 8 oz
• Dried oregano: 2 tsp
• Ground cinnamon: ½ tsp
• Sweet smoked paprika: ½ tsp
• Olive oil: 2 tbsp
• Ripe tomatoes, roughly chopped: 400 g / 14 oz
• Garlic cloves: 4
• Tomato purée: 1 tbsp
• Chicken stock: 750 ml / 1¼ pint
• Sundried tomatoes, roughly chopped: 150 g / 5½ oz
• Bulgur wheat: 250 g / 9 oz
• Greek yoghurt or dairy-free alternative (optional): 250 g / 9 oz
• Chopped fresh flat leaf parsley: 2 tbsp
• Sea salt and freshly ground black pepper: to taste

For the Dilly Leeks and Peas

• Leeks: 2
• Unsalted butter or plant-based butter: 30 g / 1 oz
• Olive oil: 2 tbsp
• Tomato purée: 1 tbsp
• White wine: 100 ml / 3½ fl oz
• Frozen peas: 250 g / 9 oz
• Fresh dill, finely chopped: ½ bunch
• Lemon: ½
• Sea salt and freshly ground black pepper: to taste

Method

Prepare the Chicken

1. Preheat the Oven: Preheat your oven to 200°C (180°C Fan/Gas 8).
2. Season the Chicken: Place the whole chicken in a flameproof casserole dish. Sprinkle the oregano, cinnamon, and smoked paprika over the chicken. Season generously with sea salt and freshly ground black pepper, then drizzle with olive oil.
3. Rub the Seasonings: Rub the seasonings and oil into the chicken to ensure it is well coated. Set the seasoned chicken aside.

Prepare the Tomato Mixture

1. Blend the Ingredients: In a blender, combine the ripe tomatoes, garlic, tomato purée, and 250 ml (9 fl oz) of chicken stock. Blend until smooth.
2. Add to Casserole: Pour the blended mixture around the chicken in the casserole, spooning a little over the top. Scatter the chopped sundried tomatoes on top.

Roast the Chicken

1. Bring to Boil: Place the casserole on the hob (stovetop) and bring the mixture to a boil.
2. Roast: Transfer the casserole to the preheated oven and roast for 1 hour.

Prepare the Dilly Leeks and Peas

1. Prepare the Leeks: While the chicken is roasting, trim and slice the leeks. Cut the white part into 1 cm (½ in) rings and slice the green part thinner. Wash the leeks thoroughly in a colander to remove any dirt.
2. Sauté the Leeks: In a large saucepan or flameproof casserole, heat the butter and olive oil over medium heat. Add the washed leeks and sauté for about 10 minutes, or until they begin to soften.
3. Add Tomato Purée and Wine: Stir in the tomato purée, then pour in the white wine. Bring to a boil and reduce the mixture by half.
4. Add Peas and Water: Add the frozen peas and 200 ml (7 fl oz) of water. Bring everything back to a boil, season generously with salt and pepper, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the leeks and peas are tender and the liquid has reduced to a creamy consistency.
5. Finish with Dill and Lemon: Just before serving, stir in the chopped dill and squeeze in the juice of half a lemon. Serve the leeks hot, cold, or at room temperature.

Final Steps for the Chicken

1. Prepare the Bulgur Wheat: When the chicken’s roasting time is almost up, place the remaining chicken stock in a saucepan and bring it to a boil.
2. Transfer the Chicken: Carefully remove the casserole from the oven and transfer the chicken to a plate.
3. Cook the Bulgur: Stir the bulgur wheat into the casserole with the hot stock, then nestle the chicken back into the casserole. Return it to the oven for an additional 15 minutes, or until the bulgur is cooked.
4. Rest the Dish: Once done, remove the casserole from the oven and let it rest for 10 minutes before carving the chicken.

Serve

1. Serve the Dish: Carve the chicken and spoon out the bulgur. Serve with the dilly leeks, a sprinkle of chopped parsley, and a generous dollop of Greek yoghurt, if desired.