Roast chicken with tomatoey bulgur wheat from Greekish: Everyday Recipes with Greek Roots (page 166) by Georgina Hayden

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Accompaniments: Dilly leeks and peas

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Notes about this recipe

  • sarahj22 on January 07, 2025

    Another delicious roast chicken recipe. I used giant cous cous instead of the bulgar wheat and jarred red peppers instead of the sun dried tomatoes. The rest of the family enjoyed this too and my husband likened the flavour to baked beans 'in a nice way' - I get the similarity in that they're both mild, sweet, tomatoey and comforting. My only complaint is that the liquid goes quite far up the side of the chicken when cooking so you lose out on some of the crispy chicken skin, and the flavours aren't as intense as those in my favourite roast chicken recipes. A squeeze of lemon juice at the end works nicely.

  • stepharama1 on January 05, 2025

    This is delicious and definitely in the "make again" category. I used chicken thighs instead of a whole chicken and increased the seasoning.

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