Braised chicken with green chillies, sucuk, turnips and leek ‘noodles’

Braised chicken with green chillies, sucuk, turnips and leek ‘noodles’

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

Sucuk is a spicy Turkish sausauge and can be found in Turkish or Middle Eastern butchers and some specialist delis.

Ingredients

Quantity Ingredient
30g unsalted butter
1 tablespoon extra-virgin olive oil
800g boned free-range chicken thighs, cut into chunks
sea salt
freshly ground black pepper
2 small turnips, peeled and cut into wedges
6 long green chillies, seeded and diced
1 large purple onion, cut into large dice
1 vine-ripened tomato, seeded and roughly chopped
1 garlic clove, sliced
1 teaspoon sweet paprika
1 bay leaf
100g sucuk, sliced
250ml leek poaching liquid, (reserved from making the ‘noodles’)
squeeze lemon juice

Leek ‘noodles’

Quantity Ingredient
4 small leeks
750ml * chicken stock [rid:9962]
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
sea salt
freshly ground black pepper

Method

  1. Trim the tops of the leeks neatly and rinse well to get rid of any lingering dirt. Pour the stock into a baking tray and add the leeks, then poach for 20 minutes, or until just tender. Drain and reserve the poaching liquid. Allow the leeks to cool.
  2. When the leeks are cool enough to handle, use a sharp knife to cut them in half lengthwise and then into long, fine shreds. Put the shredded leeks into a bowl, then add the oil and lemon juice and season with salt and pepper.
  3. Meanwhile, heat the butter and oil in a heavy-based casserole dish. Season the chicken pieces lightly with salt and pepper and sauté over a medium heat until golden. Add the vegetables, paprika, bay leaf, sucuk and 1/4 teaspoon freshly ground black pepper, then stir briefly and add the leek poaching liquid. Bring to the boil, then lower the heat, cover and simmer for 10 minutes or until the turnips are cooked through.
  4. When ready to serve, remove the pan from the heat and stir in the lemon juice, then taste and adjust the seasoning with salt and pepper, if necessary. Divide the braised chicken evenly between four warmed plates. Twirl the leek ‘noodles’ into little swirling mounds on top of the chicken and serve straight away.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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