½ bunch fresh dill, finely chopped
4 garlic cloves
2 leeks
½ lemon
2 tbsp chopped fresh flat leaf parsley
400g/14oz ripe tomatoes, roughly chopped
150g/5½oz sundried tomatoes, roughly chopped
250g/9oz bulgur wheat
750ml/1¼ pint chicken stock
sea salt and freshly ground black pepper
½ tsp ground cinnamon
2 tbsp olive oil
2 tsp dried oregano
½ tsp sweet smoked paprika
1 tbsp tomato purée
30g/1oz unsalted butter or plant-based butter
250g/9oz Greek yoghurt or dairy-free alternative (optional)
1.7kg/3lb 8oz whole chicken
250g/9oz frozen peas
100ml/3½fl oz white wine