A recipe for the warm summer evenings you spend at a dinner with your family or friends. The chicken cooked after this recipe is truly delicious, and when served with a suitable wine it will turn a Sunday evening into a gourmand event.
- 4 peeled cloves of garlic
- 1 lemon
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon paprika powder
- 2 tablespoons harissa
- a bunch of green celery
- a handful of fresh parsley
- sea salt and freshly ground black pepper
- 80 g butter
- olive oil
- 1 chicken of about 5 kg
- 425 ml fresh chicken broth
- 1 onion
- 2 tomatoes
- 350g bulgur wheat
- Greek yogurt
Preheat the oven to 190 ° C / gas oven level 5.
Peel the garlic. In a preheated pan roast the coriander and cumin seeds without any oil. Mix well with a blender the roasted seeds, paprika, harissa, half of the coriander, the parsley, garlic, add salt to taste.
Add the butter and 2 tablespoons of olive oil; mix them until you get a smooth paste.
Carefully remove the skin from the chicken breasts, so you make a pocket. Make small cuts into the thigh skin and spread the butter evenly, especially under the skin. Cut the lemon in half and put it inside the chicken; use a suitable pot. Put it in the oven for about 1 hour and fifteen minutes or until it looks golden and crispy. Make sure to sprinkle the chicken with the juice from the pan from time to time, while roasting.
When you have 20 minutes of the preparation time left, you can start cooking the bulgur. Heat the chicken broth in a medium size pot. Meanwhile clean and chop the onion, remove the seeds from the tomatoes and chop them into small pieces. Preheat a little olive oil in a saucepan over a medium heat; add the onion for 10 minutes, until it gets soft. Add the tomatoes for another 5 minutes then stir in the bulgur. Mix gently and add the chicken broth, the salt and pepper. Bring everything to boil, cover with a lid and let it simmer. Allow it to boil until the bulgur is soft and puffy, only then remove it from fire. Finely chop the parsley and sprinkle it with the leftover coriander over the bulgur, then cover with a lid.
When the chicken is ready, let it rest for another 10 minutes, then remove the lemon from inside and squeeze it over the chicken. Cut it in a usual manner and serve with bulgur and Greek yogurt.
Suitable wine: This dish is properly served with Casa Amati Merlot wine that matches the flavor intensity of the ingredients. Another good option is Casa Amati Rose.