PARTY FOOD (RICE WITH CHICKEN,SPICY SAUSAGE& PRAWNS)

This dish is always a favorite when family and friends get together for special occasions. it is very similar to paella but made with basmati rice and Turkish spicy sausage SUCUK.

It is a kind of feel good dish that so nice to make. I serve it as a main mail with salad or one of the hot dishes at a party.

• First I pan fry the CHICKEN TIGHTS (4 or 6 depending on how many people.) Add little water and cook the chicken pieces for 10 minutes, set aside.
• Then chop 1-2 large ONIONS and brown them in oil in a large frying pan or wok.
• Transfer chicken tights into the wok.
• Add 1 or 2 cups of BASMATI RICE and stir with onion for a minute or so. Add pinch of TURMERIC and CHILI PEPPER to taste.
• Add hot WATER or STOCK ( 2 cups of water for 1 cup of rice ), some SALT to taste.
• At this point, add some VEGETABLES that you like. ( corn, peas, peppers )
• Bring it to boil, then turn the heat to low to simmer.
• Add SUCUK or SPICY SAUSAGE slices on top. Cover and simmer for 20- 30 minutes until the rice is cooked.
• Add cooked PRAWNS 5 minutes before the cooking time ends.
• Sprinkle with CHIVES or SPRING ONIONS just before serving.

NOT: Chicken tights are best for this dish as they are not so dry.

Use any spicy sausage instead of sucuk.

CHICKEN MARINATED IN YOGURT SAUCE

This is my quick and tasty recipe for chicken legs. You can use chicken thighs or chicken breast if you prefer it. Today I served the chicken with roasted winter vegetables and baked potatoes but very good served with rice, pasta or with just a simple salad.

YOU NEED

• 8 chicken drum sticks
• 5 tbsp natural yogurt
• 2 tbsp tomato paste
• 2-4 cloves of garlic, crushed
• 2 tsp olive oil
• 2 tsp balsamic vinegar or normal vinegar
• 2 tsp mixed dried herbs
• 2 tsp paprika
• 1 tsp chili pepper
• Salt and pepper to taste.

1) First wash chicken pieces and drain.

2) mix the marinade: Mix yogurt and tomato puree. Add the crushed garlic, oil and vinegar.

3) Add the herbs, spices , salt and pepper. Mix well.

4) Pour the marinade over the chicken, cover with cling film and keep it in the fridge preferably overnight. ( if you don't have time, minimum 2-4 hour will be fine )

5) Cook the chicken pieces in preheated oven ,190 C for 45 minutes to one hour.

CHICKEN WITH WALNUTS ( CERKEZ TAVUGU )

This is another classic dish that prepared and served to Sultans at the height of Ottoman Empire. It is a dish that served as a side dish or meze. It is an ideal meal for lunch or as a buffet food.

YOU NEED

• 4 chicken breasts, thinly sliced and diced
• 3 cups of stock.
• 1 onion. chopped finely
• 2-3 tbsp butter
• 2 cloves of garlic, finely diced
• crumbs from 2 slice of stale bread
• 1 cup of walnuts or pecan nuts
• 4-5 tbsp milk
• salt and pepper to taste

For garnish

• 1-2 tbsp butter
• 1 tsp paprika or chili flakes

METHOD

1) Boil the chicken pieces in stock, then lower the heat and simmer 15 minutes until the chicken cooked and tender. (Use stock cubes or make your own stock and boil for at least half an hour or 1 hour before adding to the chicken. I made the stock by placing 1 onion, 1 carrot, some celery and mixed herbs for this dish). Remove the chicken from to pan and set aside to cool.

2) Fry the onion in butter until golden, then add the bread crumbs and stir. Place the walnuts, garlic in a mortar and pestle or whiz in a blender. Add to the pan with onion and bread crumbs. Add the milk and some stock to make a smooth and creamy mixture. Simmer this mixture for 2-5 minutes. Add salt and pepper.

3) In a separate bowl, tear the chicken flesh into thin strips. Spoon the creamy walnut sauce over the chicken and mix lightly. Add more salt to the dish to taste.Transfer the mixture on a serving plate.

4) Melt the butter in a frying pan, add the chili flakes or paprika and drizzle over chicken.

5) Decorate with walnuts and parsley just before serving.

CHICKEN PARCELS WRAPPED IN AUBERGINE

INGREDIENTS

• 2 aubergines
• 1 onion
• olive oil
• sprinkle of salt
• goats cheese 
• 6 chicken thighs
• bunch of fresh herbs
• juice of 1 lemon
•  mixture of salt,  ground black pepper and dried herbs.

METHOD

1) Slice the aubergines lengthwise thinly as shown above. Slice the onion like rings and brush them with olive oil on both sides. Sprinkle some salt and  cook them on the griddle pan until both sides are lightly browned. Do the same with rest of the aubergine skin slices and onion rings. Set aside.

2) Wash and drain chicken tights. Cut of the excess fat and take the bone out from each thigh. Place 1 slice of cooked onion ring and the herb of your chose inside  the chicken thigh and tuck it under.

3) Lay one aubergine slice on a plate and place the chicken thigh over the aubergine. Place 1 slice of goats cheese on top of the chicken.  Now roll and wrap the chicken  with the aubergine slice and secure it with a tooth pick. Do the same with rest of the chicken pieces and brush them with olive oil.

4) Place the chicken parcels in an oven proof dish. Pour the lemon juice over the parcels and season with salt,pepper, herb mixture.

5) Cover with foil and cook on preheated oven 180C, 160 fan setting for 1 hour. Take the foil off and cook for further 10 minutes at 200C to get it nicely browned. Remove the tooth picks. Serve  the parcels with rice and side salad.

LEMON CHICKEN WITH MIX HEBS (Limon ve baharatli tavuk)

I have cooked this chicken today for dinner and enjoyed it so much that I thought I share it with you all. While the chicken was roasting, the smell of the lemon and herbs was lovely through the house. I served the chicken with roasted vegetables and gravy.

YOU NEED

• 1 whole chicken
• 1 onion
• 1 carrot
• 2 cloves of garlic
• 2 lemons
• 2 tbsp olive oil
• 1 tbsp mixed dried herbs
• salt and ground black pepper

METHOD

Preheat the oven to 180 C, 160 C fan setting.

1) Wash the chicken inside out. Place the whole onion, carrot and garlic cloves inside the chicken. Tie the legs with a string and  sit the chicken in roasting tin.

2) Mix olive oil, juice of  2 lemons, dried herbs, salt and pepper.

3) Rub the oil, lemon, herb mixture all over the chicken, pressing lightly with herbs.

4) Cover the chicken loosely with foil and cook for 1 1/2 hours basting it 2-3 times while it is roasting. Take the foil off and roast the chicken for further 20-30 minutes until it is golden and crispy.

5) Serve with roast vegetables and gravy or serve it cold with salad.

HONEY CHICKEN WITH ALMONDS AND APRICOTS ( bal ve bademli tavuk )

This is another wonderful  chicken dish from palace kitchen with aromatic flavours.

INGREDIENTS

• 1 shallot, chopped finely
• 2 tbsp Olive oil
• 350-400 g diced chicken
• 1 or 2 good pinch of ground cinnamon
• 10 small button mushrooms ( optional )
• 1 heaped tbsp of almonds
• 8 apricots, chopped
• 1 cup water
• 2 tsp honey
• 2 tsp tomato puree
• 2-4 tsp lemon juice
• salt and pepper to taste.

Brown the chicken with the onion in a non stick pan with the oil. Add the cinnamon and stir. Mix the honey, tomato paste and lemon juice with the little of the water. Pour it in the pan. Add the mushrooms, almonds, apricots and the rest of the water. Coat the chicken well with the honey  mixture and cinnamon. Bring the chicken to boil, then simmer gently with the lid on for 20-25 minutes until it is soft and tender. Season with salt and pepper just before taking off the heat. Garnish with lemon slices. Serve it with plain boiled rice and salad.

Serves 2.

LEMON ROAST CHICKEN( Firinda limonlu tavuk )

Hi all. this is one of my Sunday roasts i enjoy doing. I love the sharp lemon taste and lovely fragrance while it is cooking.

INGREDIENTS

• 1.5 - 1.8  kg chicken
  
• 1 lemon ( cut into quarters )
• 2 cloves of garlic
• 1 shallot
• 100 g butter ( softened )
• 1 tbsp lemon juice
• 1 tsp tomato puree
• 1 tbsp chopped fresh parsley
• salt and ground black pepper.

First pre-heat the oven to 200C, 180Fan.  Wash the chicken and dry with paper towel. Place lemon pieces, garlic and shallot inside the bird. Mix butter, lemon juice, tomato paste, parsley, salt and pepper in a bowl. Then spread this mixture evenly  all over the chicken. Place the chicken in a roasting tin and cover the breast with foil. Roast 1 1/2 hours basting it often with buttery juices. Remove the foil and cook for further 30-45  minutes or until the chicken is cooked. Leave to rest 10 minutes before serving. Serves 4.

SAVOURY RICE WITH CHICKEN AND MEATBALLS(Tavuk ve kofteli pilav )

This savoury rice dish is a all in one meal, great for parties and family get together.

YOU NEED

• 200g  mince
• 1 small onion, chopped
• salt , black pepper
• oil for frying
• 1 or 2 chicken breast, diced
• 1 aubergine, cut into small pieces
• 1 onion, chopped finely
• 1 red pepper, diced
• 1 clove of garlic
• 1 cup rice, washed
• 2-3 cups of chicken stock or hot water
• 1 cup chick peas
• 1 tsp cinnamon
• salt and black pepper to taste
• 2-3 tbsp parsley and dill.

METHOD

 

First make the meatballs by  mixing the onion, mince, salt and pepper in a food processor. Shape them into little round shapes and fry them in oil on a medium heat until they are brown. Drain and set aside. Then add the chicken pieces to the same pan and sallow fry until golden. Add more oil if necessary.

When the chicken pieces are cooked add the onion,  garlic, aubergine, red pepper  and cook all together for 5-7 minutes. Then add the rice, water, chick peas, cinnamon, salt and pepper. Return the meat balls to the pan. Stir and mix well with the rest of the ingredients. Bring it to boil, then turn the heat to low and cook the rice with the lid on for 10-15 minutes or until all the stock is absorbed. Sprinkle with chopped parsley and dill just before serving.

This dish is nice if it is mushy in consistency like risotto or paella. Enjoy...

CHICKEN BREAST WITH FRESH TOMATOES

This dish was cooked with organic chicken and fresh tomatoes and and fresh peppers which tasted quite delicious. I served it with Turkish round rice which is fried with some butter first then cooked with chicken stock.

YOU NEED

• 4 pieces of chicken breast, diced
• 2 tbls olive oil
• 1 large onion, chopped finely
• 1 clove of garlic ( optional )
• 5-6 medium tomatoes, chopped
• 2-3 tblsp full of  green peppers, diced
• 1 cup stock stock or water
• Salt and black pepper
• fresh parsley and dill, chopped

METHOD

First wash and dry the chicken then dice into small pieces. Fry in a non stick pan with the oil for 5 minutes. Add the onion and garlic and fry for further 5 minutes. Then add the tomatoes,  peppers and the stock, cover and simmer for 20-30 minutes or until it is cooked. Season with salt and pepper and garnish with fresh herbs just before serving. Serves 4.

CHICKEN KEBAP WITH MARINADE (Yogurt ve tahin soslu tavuk sis)

Hi all, overnight marinade makes the kebabs very tender and soft. But If you don't have time marinate for 1-2 hours or just brush the marinade mixture over the meat while grilling. Serves 4

YOU NEED

• 4 chicken breasts, cut in to cubes

FOR MARINADE

• 4 Ttbsp natural yogurt
• 1 tbsp tomato paste
• 1 tbsp tahini
• 2 tbsp olive oil
• 1 red onion, chopped finely
• 2 cloves of garlic, crushed
• 2 tsp paprika
• 2 tsp mix spice
• 1 tsp chilli powder
• 1 tsp dried mix herbs
• 1 tsp salt

METHOD

Wash the chicken pieces , dry on kitchen paper and cut in to cubes. Prepare the marinade by chopping the onion, garlic and mixing in to a smooth paste with the rest of the ingredients. Marinate meat minimum 2 hours. Then grill or cook on griddle until it is cooked through and crispy. Serve with bulgur pilav and cacik.

CACIK

Chop some cucumber and fresh mint. Crush one clove of garlic. Add them to natural yogurt. Season with salt and paprika just before serving.

TAHINI CHICKEN SALAD ( Tahinli Tavuk salatasi )

INGREDIENTS

• 100 g cooked chicken, diced
• 1 spring onion, chopped finely
• 1/2 pepper, diced
• 10 cherry tomatoes, halved
• 2 tbsp sesame tahini paste
• 1 tsp sesame seeds
• 1 tsp desiccated coconut
• pinch of chilli pepper
• Juice of 1/2 a lemon
• Handful of fresh mint, chopped
• Salt and pepper.

METHOD

Prepare all the salad ingredients, add to diced chicken. Add sesame seeds, coconut, mint and chilli pepper. Mix lemon juice with the tahini and pour over the chicken salad. Season with salt and pepper. Serve with pitta bread. Serves 4 as a starter - Serves 2 as a light lunch.

CHICKEN WITH THYME AND LEMON ( Limonlu, kekikli tavuk)

This light and quick recipe with sharp lemon sauce ideal for summer evenings and parties. Serves 4

INGREDIENTS

• 4 chicken breasts
• 2 tbsp olive oil
• 150 g leeks, chopped
• 150 g red or green peppers
• 2 cloves of garlic, crushed
• 6-7 mushrooms, sliced
• 200 g tomatoes, chopped
• 250 ml vegetable stock or hot water
• juice and rind of 1 lemon
• Good handful of thyme and parsley, chopped
• Salt and black pepper
• More thyme to serve

METHOD

Wash chicken pieces under cold water, dry and cut in to strips. Heat the oil in the pan, stir fry the chicken with the leeks for 5 minutes. Add peppers, mushrooms and fry until it starts to brown. Then add garlic, tomatoes, water, lemon rind and juice, herbs and bring it to boil. Turn the heat to medium and simmer with the lid on for 20-25 minutes, until the chicken is cooked. Season with salt and pepper and add more chopped thyme just before serving. Serve with rice or crusty bread.