Turkish chicken stew
By: From: Turkish Delights with Allegra McEvedy
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Turkish chicken stew
- Prep time:
- 20 min
- Cook time:
- 1 hr
- Serves:
- 4
Pomegranate molasses and star anise give this Turkish guvec from Allegra McEvedy an authentic, exotic flavour
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Tips and suggestions
- Cooks Tips...
- If you can't find sujuk sausage, try chorizo instead
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Ingredients
- 50 ml extra virgin olive oil
- 4 large free range chicken thighs
- 1 white onion, sliced
- 2 small garlic cloves
- 1 red pepper, sliced into rings
- 1 small aubergine, diced into 3cm cubes
- 1 green chilli, sliced, with seeds
- handful thyme, tied together with string
- 1/2 tsp cumin seeds
- 100 g sujuk, or spiced Turkish sausages, sliced
- 50 g fine bulgar wheat
- 6 dates, stoned and sliced
- 2 tbsp tomato purée
- 3 tbsp red wine vinegar
- 500 ml chicken stock
- 2 tbsp pomegranate molasses, or tamarind paste
- 1 small cinnamon stick
- 1 star anise
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Pre-heat the oven to 190C/170C/gas 5.2. Heat the olive oil in a heavy based saucepan until almost smoking, and season the chicken on both sides with salt and pepper and a splash of oil.
3. Put the thighs in the pan, skin side down, and cook until the skin is nicely browned.
4. Lift them out and then add the onions, garlic, peppers, aubergine, chilli, thyme, cumin and sausage for about 12 minutes or until the vegetables are soft.
5. Add the bulgar and dates, followed by the tomato puree and stir well. Pour in the red wine vinegar, followed by the chicken stock, pomegranate molasses, cinnamon and star anise and bring to the boil.
6. Turn the heat off and nestle the thighs back in so that the flesh is under the liquid but the skin is still sticking out. Put a lid on the pan and put it in the oven for 40 minutes.
7. When you take it out, remove the lid and leave to stand for 5 minutes. Serve with Turkish bread.
Comments & Ratings
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Latest Comment
View all comments (9)Hi Joseph, thanks for your comment - bulgar wheat, also known as bulgur wheat, is very quick to make and a good alternative to rice. You can find it in most supermarkets. For more information, please see our ingredients page on it - [link]
Anna
Anna -Good Food
Posted 12 Nov 2012 10:44 AM
Will certainly be doing this again, very soon and to be served to a couple who are heavily into Portuguese and Mexican, but with an extra dash of vinegar.
Acharius
Posted 11 Nov 2012 10:41 AM
wat is bulgar
josephH479
Posted 09 Nov 2012 7:29 PM
brought back wonderful memories of Turkey...fabulous Allegra
Tesekkurler
chrissy-bev
Posted 08 Oct 2012 10:42 PM
Fabulous dish - wonderful flavours. Next time I'm trying it with lamb. Thanks Allegra!
TrudyM46467
Posted 01 Oct 2012 11:28 AM
Very tasty dish followed it exactly, it had some very different flavours, the pomegranate molasses were a real find. When I make it again I will leave the vinegar out as it was just a little tart for us and possibly not add the bulgar wheat but serve it with bulgar wheat or bulgar wheat salad on the side.
Jandypandy
Posted 27 Sep 2012 5:33 PM
this is a really good easy recipe i would love to see more turkish recipes on the good food channel sorry my star rating should have been 5 stars cliccked the wrong star
AndreaG6383
Posted 26 Sep 2012 12:09 PM
JoyW76846
Posted 18 Sep 2012 8:09 PM
Am going to try this in my Tagine on top of stove - long simmer instead of in the oven. The ingredients sound very interesting!
FrancesH16445
Posted 26 Aug 2012 2:59 AM
This recipe is classed as easy
Avg User rating
3.47 / 5 (103 votes cast)
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