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Turkish Style Chicken Stew





INGREDIENTS 
·      4-6 chicken legs (I used 4 large organic ones) OR 800g chicken thigh fillet / breast cut into large chunks
·      2 large onions, roughly chopped 
·      4 Garlic cloves, finely chopped 
·      1 tbsp pomegranate molasses 
·      1 heaped tsp Apricot harissa
·      1 tsp honey 
·      2 tbsp Red pepper paste 
·      1 tbsp tomato purée 
·      1 tsp Lemon juice 
·      1 heaped tsp dried mint 
·      1 tbsp fresh parsley, finely chopped 
·      1 heaped tsp dried oregano or Turkish Kekik
·      1 tsp cumin 
·      1/2 tsp pul biber 
·      2 chicken stock cubes dissolved in 2 litres chicken stock 
·      4 large carrots, roughly chopped 
·      500g Charlotte or New potatoes, halved 
·      200g frozen Peas / Green Beans (or both) 

METHOD

1.    In a large jug, add the I’m tomato purée, red pepper paste and stock cube, and top with 2 litres boiling water. Stir well until everything is dissolved, then leave to one side. 

2.  Season the chicken legs / pieces with a good pinch of salt and pepper 

3.   Heat the olive oil in a pan, and add the chicken so that it starts to sizzle and brown a little. Turn over. 

4.  After 5-6 mins after the meat has been sealed, turn down the heat, add the onions and cook for 8-10 mins until soft, and caramelised in the lovely oils and juices. N.B. If you are using chicken legs, then the legs need to be removed to a plate before adding the onions (they are re-added later) 

5.   Stir in the harissa paste, cumin and pul biber so that everything has been coated, then add the dried herbs, fresh parsley, thyme and garlic, and stir again for a couple of mins, so everything is coated in the herbs and spices. N.B If you are using chicken legs, re-add them to the pan now. 

6.  Add the pomegranate molasses, honey, pour over the stock mix, squeeze in the lemon, bring everything up to the boil, then simmer on a low heat with the lid on for about 1 hr 15 - 1hr 30 mins. 

7.   Once the chicken has been cooking for an hour and a half, add the carrots and potatoes, and cook for another 25-30 mins. 

8.  Just before the cooking time is up, add the peas (and/or beans), cook for 5-6 mins, then turn off the heat. 

9.  Leave the stew for about 30 mins with the lid on before serving. Serve as is, with crusty bread to dip in the juices, or over a bowl of cooked rice like I’ve done here. I remove the skin from some of the chicken legs and shred into the stew before serving. 


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