Turkish Style Chicken Casserole

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Mar 7, 2005
Auckland, New Zealand
8 boneless corn fed chicken thigh portions
1/4 cup dried currants
1 cup orange juice (fresh is best)
2 large onions, peeled and thickly sliced
8 cloves garlic, peeled and sliced
1 tbsp toasted coriander seeds
1 bay leaf
2 green peppers, cored and sliced
1 orange, peeled and cut into small wedges
1/4 cup honey
1/2 cup toasted walnuts, hazelnuts or almonds

1 In a large lidded, non-metallic, container put the chicken, currants, orange juice, onions, garlic, coriander seeds and bayleaf. Cover and toss to coat in the juice. Marinate in the refrigerator for 4 hours or overnight if you can. If you can, turn at least twice during this time.
2 Strain off the juice and set aside.
3 Heat 2 tblsp of oil or butter in a large flame-proof casserole or frying pan and brown the chicken pieces only on all sides. Set aside.
4 Add the onions, garlic, coriander, currants and bayleaf to the pan and cook over a moderate heat stirring regularly until the onions are well browned.
5 Return the chicken, orange juice from marinade, peppers, orange, honey and walnuts to pan and bring to a gentle simmer.
6 Cover and simmer on top of the stove or in a 180°C oven for 45 minutes until the chicken is tender. Serve with ground ginger spiced mashed potato.

Servings: 4
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