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 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.