45g |
unsalted butter |
1 tablespoon |
extra-virgin olive oil |
2 |
purple onions, cut into thick rings |
1 |
garlic clove, sliced |
2 |
red banana peppers, seeded and cut into rings |
2 |
green banana peppers, seeded and cut into rings |
2 |
long green chillies, seeded and diced |
1 heaped teaspoon |
ground cumin |
1 level teaspoon |
ground cinnamon |
generous splash |
dry sherry |
2 |
large vine-ripened tomatoes, skinned, seeded and diced |
50g |
burghul, washed |
350ml |
good-quality chicken stock |
1 stick |
cinnamon |
2 |
star anise |
few sprigs |
thyme |
2 x 400g |
poussins |
|
sea salt and freshly ground black pepper |
1 tablespoon |
olive oil |
50g |
sujuk, sliced |
4 |
medjool dates, seeded and cut into quarters |