Turkish chicken recipe
Turkish chef Sevtap Yuce serves up a traditional chicken dish, laden with spices, chillies, pine nuts and currants.
Ingredients
- 1 kg chicken thighs
- 3 tbsp olive oil
- 1 large onion, chopped
- 1 tbsp ground allspice
- 3 cinnamon sticks
- 1 kg tomatoes, diced
- 3 long green chillies
- 100 g pine nuts, toasted
- 100 g currants
- 2 handfuls flat-leaf parsley
- 1 pinch sea salt
- 1 pinch freshly cracked black pepper
Details
- Cuisine: Turkish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 55 mins
- Serves: 4
Step-by-step
- Cut the chicken thighs into bite-sized pieces. Heat the olive oil in a large saucepan. Fry the onion over medium heat for 10-15 minutes, or until soft but not browned.
- Add the chicken, allspice and cinnamon sticks and stir to coat the chicken. Add the tomato, chillies, pine nuts, currants and parsley. Sprinkle with a little salt and lots of black pepper. Cover and cook over low heat for 40 minutes, or until the chicken is tender.
- Serve the chicken with rice pilaf, cucumber, red (Spanish) onion, coriander leaves and mint leaves. Traditionally the rice is cooked with the spices, pine nuts and currants, but I prefer to cook them with the chicken.
Recipe taken from Turkish Flavours: recipes from a seaside cafe, by Sevtap Yuce.
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