Georgina Hayden served up a tasty roast chicken with sun-dried tomatoes bulgur wheat, dilly leeks and peas on Saturday Kitchen.<\/p>\n
The ingredients for the roast chicken are: 1.7kg whole chicken, 2 tsp dried oregano, \u00bd tsp ground cinnamon, \u00bd tsp sweet smoked paprika, 2 tbsp olive oil, 400g ripe tomatoes, roughly chopped, 4 garlic cloves, 1 tbsp tomato puree, 750ml chicken stock, 150g sundried tomatoes, roughly chopped, 250g bulgur wheat, 250g Greek yoghurt or dairy-free alternative (optional), 2 tbsp chopped fresh flat leaf parsley, sea salt and freshly ground black pepper.<\/p>\n
For the dilly leeks and peas: 2 leeks, 30g unsalted butter or plant-based butter, 2 tbsp olive oil, 1 tbsp tomato puree, 100ml white wine, 250g frozen peas, \u00bd bunch fresh dill, finely chopped, \u00bd lemon, sea salt and freshly ground black pepper.<\/p>\n