A Turkish twist on a classic chicken casserole recipe...

8 chicken thighs, boneless but with skin on

2 large onions, peeled and thickly sliced

2 green capsicums, cored and sliced

1 orange, peeled and cut into wedges

1/4 cup dried currants or raisins

1 cup orange juice (or chicken stock)

8 cloves garlic, peeled and sliced

1 tablespoon toasted coriander seeds

1 bayleaf

50g butter

1/4 cup honey

1/2 cup toasted walnuts

zest or finely sliced rind of 1 orange, to garnish

In a large container, put the chicken, currants (or raisins), juice or stock, onions, garlic, coriander seeds and bayleaf.

Cover and marinate in the fridge overnight or at least for 4 hours.

Turn a couple of times, if possible, during this time.

Strain off and reserve juice.

Heat the butter in a large flame-proof casserole dish and brown the chicken pieces on all sides.

Set aside.

Add the currants (or raisins), onions, garlic, coriander and bayleaf to the pan and cook over a moderate heat, stirring regularly until the onions are browned.

Return the chicken and orange juice to the pan and add the capsicum, orange, honey and walnuts and bring to a simmer.

Cover and cook at 160 degrees Celcius for 50 - 60 minutes until tender.

Serve over cous cous or mashed sweet potatoes.

Garnish with orange zest or rind.

Serves:  6.

Difficulty:  Medium.