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Turkish Baked Chicken with Chickpea Rice Pilaf

Without a doubt, the best chicken drumsticks I’ve made to date.

Turkish Baked Chicken with Chickpea Rice Pilaf

h2. Ingredients.

h3. Baked Chicken

* 1.3kg of Chicken Drumsticks (7).
* 5 cloves of garlic
* 2 teaspoons of dried thyme
* salt and pepper
* olive oil
* paprika (about 1 to 2 Tablespoons)

For the Gravy:

* 1 teaspoon of cornflour
* 2 teaspoons of plain flour
* enough cold water to form a runny paste
* 1 cup of chicken stock

h3. Chickpea Rice Pilaf

* 1.5 cups of rice
* 2 cups of chicken stock
* 1 onion
* 3/4 cup of semi-dried tomatoes
* 1 small can of chickpeas (or 7/8 cup of dried chickpeas – soaked in water for 12 hours)
* salt (about 1/2 teaspoon)
* 4 Tablespoons of olive oil
* 15g (about 1 Tablespoon) of butter

h2. Method.

h3. Baked Chicken

Preheat your oven to 180 degrees (C).

In a large baking dish (roasting pan), place some olive oil (to cover the base) and add the chicken legs. Turn the legs so they are coated in oil.

Finely chop the garlic and sprinkle over the chicken. Sprinkle the remaining ingredients over the chicken and then drizzle with a little more oil (only a little).
Work the seasonings into the chicken with your fingers and bake for 1 hour uncovered.

When the chicken is done, remove from the baking dish and set aside. Mix up the cornflour, flour and water to form a runny paste. Place the baking dish on the stovetop on medium heat, add 1 cup of chicken stock and the flour paste. Mix thoroughly and remove from the heat as soon as it thickens.

Serve the chicken in a decorative lake of gravy with pilaf on the side.

h3. Pilaf

In a saucepan, place half the oil (2 Tablespoons) and the finely chopped onion. Sauté until transparent.
While the onions sauté, cut the dried tomatoes into strips. Place in a mixing bowl with the chicken stock, and well drained chickpeas. Add the onions when ready.

Now in the saucepan add the remaining oil and butter with the rice and salt. Stir over medium-low heat until the rice becomes slightly translucent. (The original recipe had the tomato, onion and stock pureed here, but I opted to not do so).
Add the stock/chickpea/tomato mix to the saucepan and bring to the boil, then reduce the heat to a simmer and cover for 15 to 20 mins (17 worked for me).

Serve as above with the chicken drumsticks.

posted to Moorish,Recipes @ 7:46 pm

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