On TV Tonight

  • 20:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 1
  • 20:30 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 2
  • 21:00 - The Little Paris Kitchen: Cooking with Rachel Khoo - Little Paris Kitchen: Cooking With Rachel Khoo, 3

This recipe is classed as easy

Rating 3.32 / 5 (219 votes)

Prep time:
20 min
Cook time:
1 hr

Pomegranate molasses and star anise give this Turkish guvec from Allegra McEvedy an authentic, exotic flavour


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.

Love a good chicken casserole? Take a look at our top 10 chicken casserole recipes


Tips and suggestions

If you can't find sujuk sausage, try chorizo instead

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


An absolute delight!!

RamónF96865 RamónF96865  Posted 31 Aug 2014 2:33 PM

Turkish sausage and pomegranate molasses...oh aye!

gordonD2149 gordonD2149  Posted 09 Nov 2013 3:34 PM

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 -Good Food 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 Acharius Posted 11 Nov 2012 10:41 AM

wat is bulgar

josephH479 josephH479 Posted 09 Nov 2012 7:29 PM

brought back wonderful memories of Turkey...fabulous Allegra

chrissy-bev chrissy-bev Posted 08 Oct 2012 10:42 PM

Fabulous dish - wonderful flavours. Next time I'm trying it with lamb. Thanks Allegra!

TrudyM46467 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 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 AndreaG6383 Posted 26 Sep 2012 12:09 PM

JoyW76846 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 FrancesH16445 Posted 26 Aug 2012 2:59 AM