Skip to the beginning of the images gallery

Turkish spiced chicken

Name: Turkish spiced chicken
Cook time: 20 min
Yield: 1

with a buckwheat, courgette and roast capsicum salad

Ready in around 20 mins

RECIPE FACT:

Ankara is the capital of Turkey. It is located in the northwestern part of the country and is the second largest city after Istanbul.

Nutritional Info:

Energy: 2890kj (690Kcal)
Protein: 40g
Carbohydrate: 34g
Fat: 42g
Contains: Sulphites, Sesame

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Bring a medium pot of water to the boil over a medium-high heat.
1. TO COOK THE BUCKWHEAT:

Add the buckwheat to the pot of boiling water. Bring back to the boil then turn the heat to low and cook for 15 mins. When cooked, drain well into a colander and rinse under cold water, drain well again and place into a salad bowl.
2. TO MARINADE THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into 4 even pieces then place into a bowl with the Turkish marinade and mix well then set aside until needed.
3. TO PREPARE AND COOK THE VEGETABLES:

Cut the courgette in half lengthways then cut into 1 cm halfmoons. Cut the roast capsicum into 1cm strips then roughly chop the Italian parsley leaves. Place the baby leaves, capsicum and chopped parsley into the serving bowl with the cooked buckwheat.
4. TO FINISH THE SALAD:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the cougette and cook for 3-4 mins. When cooked add to the serving bowl then wipe out and reserve the pan. Add half of the pomegranate and lemon dressing and season with salt and pepper. Toss before serving.
5. TO COOK THE CHICKEN:

Heat a drizzle of oil in the reserved pan over a medium heat. When the pan is hot add the pieces of chicken and cook for 4-5 mins each side, until cooked through. If the chicken is starting to colour, reduce the heat slightly.
TO SERVE:

Divide the hummus between plates, using the back of a spoon to spread out. Top with buckwheat, courgette and capsicum salad finishing with pieces of chicken. Drizzle over the remaining pomegranate and lemon dressing.