Poultry
Chicken with Orange Stuffing & Apricot Sauce
Honeyed Chicken with Apple Dumplings
Tabeet Persian Chicken Cholent
(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Serves 4
My take on the classic South American dish of turkey invented last year after Xmas when the kosher butcher was selling of cheap!! Yes cheap frozen turkey joints.
Two turkey thighs or drumsticks
One large onion
1 fresh chili or 1-2 tsp chili flakes
2 sweet peppers
Seasoning.
300ml (10 fl oz) chicken stock
100g (4oz) plain cooking chocolate
25g (1oz) fresh flat leaf parsley or 2 tsp dried
25g (1oz) fresh oregano or 2 tsp dried
Chop the Peppers, Chili and Onion into fine dice. Finely chop the parsley and oregano. Place the turkey into a casserole dish with the vegetables, stock, chili, oregano/parsley and seasoning and cook for about 20 minutes in a moderately hot oven at 170ºC Fan, 190ºC, 375ºF, Gas Mark 5, then reduce the heat and cook for a further hour at 140ºC, 165ºC, 325ºF, Gas Mark 3. Check that turkey is cooked by prodding with a fork if juices run clear its fine.
Remove from oven, break up the chocolate and stir in. Serve with boiled or rice or even better quinoa.
You can cook this in a microwave for 10 minutes on high followed by 30 minutes on medium high if you prefer.