- March 2014
- Serves 12
- Hands-on time 40 min, Simmering time 50 min
This traditional Turkish mezze dish of chicken and spices is a perfect buffet or dinner party dish.
- 19.2g fat (3.9g saturated)
- 32.4g protein
- 7.7g (2.5g sugars)
Leftover stock will keep in the fridge for up to a week, or can be frozen in small batches for up to 3 months. Reheat from frozen.
This is perfect as a buffet dish, or served with a salad and couscous for lunch. If you’re feeding smaller numbers, the recipe is easily halved.
Poach the chicken the day before, remove it from the liquid and leave to cool, reserving the stock. Strip the meat from the chicken carcass, then chill.
If you want more of an ‘orgy of garlic’, as the book describes, stir the crushed garlic cloves into the sauce raw.
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