Sevtap's Turkish chicken

Sevtap's Turkish chicken

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1kg chicken thighs
3 tablespoons olive oil
1 large onion, chopped
1 tablespoon ground allspice
3 cinnamon sticks
1kg tomatoes, diced
3 long green chillies
100g pine nuts, toasted
100g currants
2 handfuls flat-leaf parsley
sea salt
freshly cracked black pepper

Method

  1. Cut the chicken thighs into bite-sized pieces.
  2. 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.

Note

  • Serve the chicken with rice pilaf, cucumber, red 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.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again