*  Exported from  MasterCook  *

                          Turkish Style Chicken

Recipe By     : Adapted FROM: Les Fiches Cuisine de Elle
Serving Size  : 6    Preparation Time :1:40
Categories    : Turkish                          Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lb            Chicken -- only legs, thighs,
                        - breast and wings, cut in 12
   3      lg            Tomatoes --
                        - peeled, seeded, chopped
   2                    Onions -- finely chopped
   2      cl            Garlic -- minced
   1      tb            Ground coriander
     1/2  ts            Saffron
   4      tb            Olive oil
   1                    Bay leaf -- crushed
   2                    Bell peppers -- finely diced
   1      c             Kalamata olives --
                        - pitted & diced
   2      c             Chicken broth --
                        - preferably homemade
   2      tb            White raisins --
                        - soaked for 30 minutes in:
                        Water -- boiling
   1      lb            Long-grain white rice
                        Salt & pepper -- to taste
                        Tabasco sauce -- to taste
     1/2  ts            Ground cumin

Remove the skin from chicken pieces. Season chicken with salt and
pepper. Cook in oil. Remove pieces as they brown. They should be
almost cooked at this point. If they are not, turn down heat and
continue cooking.

Add onions to the oil left in the pan and cook until soft. Add
garlic, bay leaf, and ground coriander. Stir in rice until well
coated with the oil. Add bell peppers and cook a few minutes. Stir in
tomatoes, cumin, and saffron. Add raisins. Return chicken pieces to
pan. Pour 2 cups boiling chicken stock. Cover pan. Turn down heat and
simmer 10 minutes. Add olives and continue simmering 10 to 15 minutes
until rice is cooked. Add some drops of Tabasco. Serve hot.

Serving ideas: Great for a buffet dinner.

Notes: I like to make this chicken in a wok.

Posted by: Miriam P. Posvolsky


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