One pan - Turkish Chicken with Apricots, Olives, Raisins and Lemon Slices

Why you will like this recipe when you are short on time

Many people say that Turkish Food is simply the best. After this recipe we think you will agree.

The natural spice flavours from your recipe pouch have been carefully selected and blended for you to save time and to give the full wonderful flavours to the chicken.

The Herbs and Spices in your pouch for this recipe are: Sumac, Cardamom, Cumin, Paprika, Coriander, Ginger, Nutmeg, Black Pepper, Sea Salt, Onion Powder, Garlic Powder, Cinnamon, Minimal Chilli Flakes. If you would prefer salt free please advise when ordering

When you order you will receive your zip lock natural spice pouch together with a printed hard copy of your recipe.

The 60g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 60g Pouch - $6.80   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

4 - 6 Chicken Thighs - Boned and Skin On

Olive oil and plain flour

1 x Medium brown onion - diced

4 x Garlic cloves - diced

1 x Cup quality green olives - pitted

1/2 x Cup raisins

1 x Cup dried apricots

2 x Cups, home made quality chicken stock

2 x Tablespoons tomato paste

1 x Lemon, thinly sliced

3 x Teaspoons from your blended Herb and Spice Pouch

Your Turkish spice pouch will contain: Sumac, Green Cardamom, Cumin, Paprika, Coriander, Ginger, Nutmeg, Black Pepper, Sea Salt, Cinnamon and a pinch of Chilli Flakes.

Method

Lightly cover the chicken with olive oil then dust with the plain flour. Rub the spices from your spice pouch firmly into the chicken on both sides and refrigerate for 30 minutes.

In a bowl add the olives, raisins, apricots, almonds, chicken stock and tomato paste, stir well then set aside.

Now in a medium hot pan, add a little olive oil then when hot add the onions and garlic (taking care not to burn the garlic) and cook down until soft and caramelised - about 10 minutes. Then add the contents of your bowl with the chicken stock and ingredients to the pan, mix into the caramelised onions and garlic and allow to reduce a little.

Next, return the spiced chicken to room temperature then place in the pan with the ingredients and carefully brown all sides. Add the lemon slices then cook until chicken is firm - allow 20 - 25 minutes

Kitchen notes: