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.

FISH PILAKI ( BALIK PILAKISI )

This dish traditionally is made with firm fleshed whole fish but I used  smoked and white fish chunks as I had them in my fridge. Mixture of smoked and white fish worked very well for  this recipe. Cod or any other white fish can be used instead of haddock.

INGREDIENTS

• 1  large carrot
• 2 medium potatoes 
• half a cup water or stock
• 150 g smoked haddock ( 2 medium  fillets )
• 100 g haddock ( 1 medium fillet )
• 1 red onion, chopped
• 2-3 tbsp olive oil
• Half a tin of tomato with tomato juice
• 2 cloves of garlic
• pinch of hot pepper or half of green chili pepper
• 3-4 bay leaves
• bunch of dill, chopped
• juice of half a lemon
• freshly ground black pepper

1) Peel and cut the potatoes and carrot into small chunks. Place them into a pan with some water just to cover the vegetables. Bring it to boil and cook the veg on high heat for about 5 minutes.

2) In the meantime wash the fish and cut into chunks. Set aside.

3) Saute the onions  in olive oil until just turning brown, add tomatoes, garlic, chili pepper, bay leaves.

4) Arrange the  chunks of fish over the vegetables, then pour the onion and tomato mixture over the fish. Sprinkle chopped dill, lemon juice and black pepper. Cook on low heat for 10- 12 minutes with the lid on. Do not stir.

5) Serve with extra dill and crusty bread. Serves 2.

NOT : I didn't add any salt to this dish as the salt from the smoked fish was just enough.

KABAK CORBASI ( COURGETTE SOUP )

This an unusual but very good soup that I discovered recently. I wasn't a big fan of courgettes but I have changed my mind now. Hope you enjoy it too.

INGREDIENTS

• 2 courgettes
• 3 cups of water
• pinch of salt
• 1 egg
• 3 tbsp yogurt
• 1 tbsp flour
• 2 tsp dried mint
• 1 tbsp olive oil or butter
• 1 tsp paprika or chili pepper

First wash and peel the courgettes and grate them. Place the grated courgettes into a pan with the water and the salt. Bring it to boil then simmer on medium heat for 10 minutes until courgettes are cooked. While still simmering, mix egg, yogurt and flour in a bowl and mix it well. Transfer  this mixture into the pan of courgettes and stir. Cook it all together for  further 5- 7 minutes. Add more water if needed. Sprinkle the dried mint and take the soup of the heat. Melt the butter in a small frying pan, add paprika or hot pepper flakes and drizzle over the soup. Serve with crusty bread.

MERCIMEKLI VE NOHUTLU PILAV ( PILAV WITH LENTILS AND CHICK PEAS )

HI ALL,  this again a very tasty complete vegetarian meal which is very quick to make. Hope you enjoy...

YOU NEED

• 1 onion, chopped,
• 2-3 tbsp olive oil
• 1 tbsp pepper or tomato paste( puree)
• 1 clove of garlic ( optional )
• 1 tsp chili pepper (optional )
• 1 cup red lentils
• 1/2 cup chopped tomatoes
• 1/2 cup chopped peppers
• 1/2 a cup bulgur wheat or rice
• 1 cup cooked chick peas
• 3- 4 cups hot water.
• fresh or dried herbs of your choose
• salt and black pepper

METHOD

First prepare all the vegetables and chop them finely. Wash the lentils,  rice, chick peas and set aside. Fry the onion in the oil for 5 minutes, then add the garlic, tomato paste, tomatoes and peppers. Cook for couple of minutes. Add the lentils, rice and chick peas together with herbs, water, salt and chili pepper. Use 3 cups of water first then add the rest of the water as it cooks. Add more or less to suit your taste. I like to serve this dish  with the constancy like risotto or even more mushier but you can cook and serve it more like a rice dish if you like by using  less water.

Add more herbs and ground black pepper 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.