1/2 cup chopped red onion
3 tablespoons extra-virgin olive oil
1 cup coarse (#3) bulgur
1 teaspoon dried Aleppo
chile flakes or 1/2 teaspoon other dried hot red pepper flakes, or to taste
1 large ripe tomato, grated (see cooks\' note, below)
1 teaspoon sugar
2 cups water or chicken or vegetable broth
1 cup crumbled feta (5 oz)

Garnish: chopped fresh flat-leaf parsley
bulgar, onion, tomato

2 3 1/2- to 3 3/4-pound chickens, each cut into quarters, backbones removed
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons Hungarian sweet paprika
1 teaspoon turmeric

2/3 cup olive oil
1 1/4 pounds white onions, thinly sliced
1 1/4 pounds red onions, thinly sliced
1 1/2 tablespoons honey

1 750-ml bottle dry white wine, divided
9 large fresh sage leaves
8 large shallots, peeled
8 large garlic cloves, peeled
3 Turkish bay leaves

3 cups assorted brine-cured Mediterranean olives (such as Kalamata and picholine)
chicken, olives, onions

FILLING
7 cups (or more) canned low-salt chicken broth
3 to 3 1/2 pounds chicken breast halves with skin and bones
1/8 teaspoon crushed saffron threads

2/3 cup diced carrots
2/3 cup diced celery
1 cup chopped green onions 1 cup frozen petit peas, thawed
1/4 pound smoked ham, chopped
2/3 cup chopped onion
3 tablespoons chopped parsley

1/2 cup (1 stick) unsalted butter
3/4 cup all purpose flour

TOPPING
1 1/4 cups milk
1 egg
2 tablespoons (1/4 stick) butter, melted
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup grated sharp cheddar cheese
2 tablespoons chopped parsley
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground pepper
chicken, green, onion