Add to Cookbook

Turkish chicken

  • 30 minutes, marinating time 4 hours or overnight
  • 45-55 minutes
  • 4-5
Turkish chicken

Serve this dish with mashed sweet potatoes.


  • 8 boneless chicken thigh portions
  • ¼ cup dried currants
  • 1 cup orange juice, fresh is best
  • 50 grams butter
  • 2 large onions, peeled and thickly sliced
  • 8 cloves garlic, peeled and sliced
  • 1 tablespoon toasted coriander seeds
  • 1 bay leaf
  • 2 green peppers, sliced
  • 1 orange, peeled and cut into small wedges
  • ¼ cup honey
  • ½ cup walnuts, toasted


  1. In a large lidded plastic container put the chicken, currants and orange juice. Cover and toss to coat the chicken pieces in the juice.
  2. Marinate in fridge for 4 hours or overnight. Turn at least twice during this time.
  3. Preheat the oven to 180ºC. Strain off the marinade from the chicken and reserve.
  4. Heat the butter in a large flameproof casserole and brown the chicken pieces on all sides. Set aside.
  5. Add the onions, garlic, coriander and bay leaf to the pan and cook over a moderate heat stirring regularly until the onions are browned.
  6. Return the chicken, reserved marinade, peppers, orange wedges, honey and walnuts to pan. Bring to a simmer. Cover.
  7. Transfer to the preheated oven for 45-55 minutes or until the chicken is well cooked and tender.

Comments (0)

Please login to submit a comment.