Turkish Chicken Casserole
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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.