Delicious Turkish Chicken Hot Pot
This recipe is inspired by the famous ‘testikebabi’ I had whilst in Istanbul – meat and a complex mix of spices cooked in a sealed claypot. This one is faster and less complicated but just as delicious.
- 8-10 chicken drums
- 6 shallots
- 2 medium tomatoes (fresh or tinned), chopped roughly
- 4 small garlic cloves, peeled and crushed
- 2 assorted capsicum (green & red), sliced lengthwise into strips
- 1 medium carrot, diced
- 1 heaped teaspoon paprika
- ½ tsp dried dill
- 2 bay leaves
- 2 Tb olive oil
- 1 Tb pomegranate molasses
- 1 tsp salt and ½ tsp black pepper
- 50 g butter
- ½ cup stock or water (or enough to half cover the chicken)
- 4 store-bought flat breads
Pre-heat the oven to 200°C (400 F).
Butter the bottom and sides of an ovenproof dish.
Place chicken, peeled shallots, tomatoes, garlic, capsicums, carrot, herbs and spices and mix together. Add the butter in dabs on top, the olive oil and pomegranate molasses. Add the water (or stock) last. Add enough that it comes up halfway over the meat only. Close the lid (or seal with foil) tightly.
Cook in oven for 45 minutes to 1 hour. Drums don’t take long to cook in this high pressure environment! Lift the lid and give it a stir and test that meat falls easily away from the bones. When it does, it is done. If not, cook some more.
To serve: De-bone each drum by slipping the meat off the bone with a fork. You can also remove the skin and discard, it has done its work by providing flavour. Serve on a platter, pouring the vegetables and juices over last and garnishing with fresh mint if you wish.
Serve with salad and warmed flatbreads.
John Hawkesby’s wine recommendation