Turkish chicken stew

From: melizskitchen

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large jug, add the tomato purée, red pepper paste and stock cube, and top with 2 litres boiling water. Stir well until everything is dissolved, then leave to one side.

Step 2

Season the chicken legs / pieces with a good pinch of salt and pepper

Step 3

Heat the olive oil in a pan, and add the chicken so that it starts to sizzle and brown a little. Turn over.

Step 4

After 5-6 mins after the meat has been sealed, turn down the heat, add the onions and cook for 8-10 mins until soft, and caramelised in the lovely oils and juices. N.B. If you are using chicken legs, then the legs need to be removed to a plate before adding the onions (they are re-added later)

Step 5

Stir in the harissa paste, cumin and pul biber so that everything has been coated, then add the dried herbs, fresh parsley, thyme and garlic, and stir again for a couple of mins, so everything is coated in the herbs and spices. N.B If you are using chicken legs, re-add them to the pan now.

Step 6

Add the pomegranate molasses, honey, pour over the stock mix, squeeze in the lemon, bring everything up to the boil, then simmer on a low heat with the lid on for about 1 hr 15 - 1hr 30 mins.

Step 7

Once the chicken has been cooking for an hour and a half, add the carrots and potatoes, and cook for another 25-30 mins.

Step 8

Just before the cooking time is up, add the peas (and/or beans), cook for 5-6 mins, then turn off the heat.

Step 9

Leave the stew for about 30 mins with the lid on before serving. Serve as is, with crusty bread to dip in the juices, or over a bowl of cooked rice like I’ve done here. I remove the skin from the chicken legs and shred into the stew before serving.