Turkish chicken bake

  Turkish chicken bake. Photograph: Alan Betson

Turkish chicken bake. Photograph: Alan Betson

Sat, May 17, 2014, 01:00

   
  • Serves: 7
  • Cooking Time: 60 mins
  • Course: Main Course
  • Cuisine: Turkish/Middle Eastern

Ingredients

  • 2 onions, sliced in thickish rings
  • 1 leek, roughly chopped
  • 3 sticks celery, cut into chunks
  • 12 chicken pieces, skinned
  • 1 tsp turmeric
  • 1 tsp mango powder
  • Salt and pepper
  • 2 carrots, peeled and chopped
  • 1 pepper, chopped
  • 6-8 mushrooms, chopped
  • 2 sweet potatoes, peeled and cut into chunks
  • 1 aubergine, diced
  • 200g stoned prunes
  • 2 tbsp tomato puree
  • 1 x 400g tin chopped tomatoes
  • Splash white wine/water
  • Olive oil
  • Good squeeze honey

Method

Preheat an oven to 180 degrees/gas 4.

Throw all the ingredients into a large bowl and mix and season very well. And I mean very well. Pour the mixture into two roasting dishes; the ingredients need a little space between them so hot air can circulate and allow them to roast rather than steam. Cover with foil and bake in the oven for 45 minutes, then remove the foil, stir well and cook for another 20-30 minutes to add a bit of colour.

Serve with crusty bread and a crisp, green salad.

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