CLAY POT CHICKEN WITH DATES, SUCUK AND BULGUR
Steps:
- Preheat the oven to 400°F. Heat the butter and extra-virgin olive oil in a heavy-based casserole dish. Gently sweat the onions, garlic, peppers and chiles 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.
CHICKEN WITH 40 CLOVES OF GARLIC IN A CLAY POT
I found this recipe in Consumer Guide to Clay Cookery. Though it sounds like a lot of garlic - the peeled cloves cook into sweet, mellow nuggets of flavor - great to spread on crusty french bread. The chicken cooks up moist and tender. This recipe is cooked in a clay pot that must be soaked in cold water for 15 minutes and is placed in a cold oven to start.
Provided by Herb Lady
Categories Chicken
Time 1h45m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.
- Line bottom and sides of cooker with parchment paper.
- Combine olive oil, garlic and herbs in cooker.
- Rinse and pat dry chicken reserving neck and giblets for other use.
- Place chicken over garlic mixture.
- Drizzle with lemon juice.
- Sprinkle with salt and pepper.
- Place covered cooker in COLD oven.
- Set oven at 475 degrees F.
- Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.
- Remove cover; bake until chicken is crisp and brown.
- 5 to 10 minutes.
- Carve chicken and spoon cooking liquid over chicken.
- Serve with garlic and french bread.
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