Grilled Turkish chicken

Name: Grilled Turkish chicken
Cook time: 20 min
Yield: 2
Cuisine: Ankara, Turkey

with buckwheat kisir and babaganoush

Ready in around 20 mins

RECIPE FACT:

Ankara is the capital of Turkey. It is in the north-western part of the country and is the second largest city after Istanbul.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to boil over a high heat.
1. TO MARINATE THE CHICKEN:

Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Cut the thigh into 4 even pieces and place into a bowl with the Turkish marinade. Stir well to coat and set aside.
2. TO COOK THE BUCKWHEAT AND PEAS:

Once the water is boiling, add the buckwheat and bring back up to the boil then turn the heat to medium and cook for 15 mins. Add the peas and cook for a further 1 min. Drain into a sieve, rinse under cold water and drain well.
3. TO FINISH THE BUCKWHEAT KISIR:

Slice the roasted capsicum into ½ cm strips and place in a salad bowl. Finely chop the parsley discarding the stalks. Remove the mint leaves from their stalks and roughly chop. Place into the salad bowl with the buckwheat and baby spinach. Just before serving, pour in the pomegranate dressing, season with salt and pepper and toss to combine.
4. TO COOK THE TURKISH CHICKEN:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken, season with salt and cook for 4-5 mins on each side or until cooked through, reducing the heat if necessary.
TO SERVE:

Spoon buckwheat kisir into a bowl, top with grilled Turkish chicken and dollop with babaganoush.