All-Spice Chicken
with Pilav
Yeni Baharlı Tavuk
A very easy chicken dinner taught to me by a good friend from Antakya. I love the Arab-influenced spice mix infusing the dish, which only improves if served as leftovers the next day…
Ingredients:
3 medium tomatoes, chopped roughly
1 ½ cups water
8-10 chicken thighs (with or without bone)
¼ tsp ground black pepper (karabiber tozu)
½ tsp all spice powder (yenibahar tozu)
1 tsp salt
1x recipe basic pilav
1. Place your tomato pieces in a blender and blend until smooth. Set aside.
2. Bring the water to the boil in a medium sized saucepan, and add the chicken. Allow to simmer uncovered, stirring occassionally to make sure
3. Meanwhile, start to make your basic pilav recipe. However, after frying the rice, instead of adding 3 cups of water add just two. When the water is almost all absorbed, add 1 cup of water from the simmering chicken then continue making the pilav as usual.
4. The chicken will now have only a little liquid left. Add the fresh tomato puree, black pepper, all spice and salt. Stir well, then leave to simmer 5 min.
5. When everything is ready, spoon some pilav into a small bowl and pack in tightly. Upend the bowl of rice onto a plate to create a dome shape, then spoon a serving of the chicken on the side.
Serve with a chopped salad.
SERVES: 4