Almond and Apricot Chicken

Ballı Mahmudiye

 

Never ever mix sweet with savoury. That’s the cardinal rule of modern Turkish cookery. Apple through a salad are a no-no. Ditto for chicken simmered with apricots and honey. And this dish breaks all the rules. Dating to the Ottoman period where cooking culture and tastes were quite different from today, this meal shows off the rich produce and spices of the old empire.

 

A warning: if you serve it to a modern day Turk, they may not approve. But if you don’t mind mixing it up a little, you will love this exotically spiced meal brought to you straight from the Middle Eastern Middle Ages.

 

 

2 ½ cups               boiling water

6                             boneless chicken thighs, diced

1 tsp                      salt

Good cranking      pepper

a knob                   butter

1                             cinnamon sticks

15                           pearl onions

15                           dried apricots

¼ cup                    raisins

¼ cup                    almonds

3 tbsp                    honey

Juice of 1              lemon

 

1. Place the boiling water in a saucepan over medium heat, add the chicken, salt and pepper. Boil 15 minutes, then drain, reserving both the chicken water and chicken in separate bowls.

 

2. Melt a knob of butter in a large saucepan or wok over medium heat. Add the cinnamon sticks and pearl onions, and stir occasionally until the cinnamon gives off fragrance and the onions start to take some colour.

 

3. Add the apricots, raisings, almonds and chicken. Stir until the chicken browns slightly and the dried fruit have softened a little.

 

4. Stir through the reserved chicken water, honey and lemon juice and allow to simmer for 10 minutes. Serve with pilav, crusty bread and a salad.

 

SERVES 4