Whole Poached Chicken with Orzo, Tomato and Turkish Spice Seasoning

Why you will like this recipe and the Turkish Spice Seasoning

This recipe brings together the legendery Turkish street food flavours with the Turkish Natural Seasoning of Rosemary, Cumin, Sumac, Thyme, Paprika and Aleppo Pepper.

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You will need

1 x Whole Chicken - about 1.2 kg

1 x Medium carrot - for poaching

1 x Medium celery stick - for poaching

1 x Brown onion - quarted for poaching

1 x Brown onion - diced for caramelising.

1 x Small eggplant - sliced into thin 1cm strips for caramelising

3 x Tablespoons unsalted butter

1 x Cup orzo pasta - risoni pasta would work well

1/2 x Cup raisins

1 x Tin diced tomatoes

2 x Cups best chicken stock - see note

4 x Teaspoons from the Turkish Natural Spice Seasoning: Rosemary, Parsley, Sumac, Cumin, Oregano, Thyme, Turkish Aleppo Pepper

Salt to your taste and diet

Method

Pat dry the chicken, add the carrot, onion and celery to a pot and cover with water. Bring to boil then simmer for 30 minutes until the chicken is falling from the bones. Allow to cool then remove the poached chicken pieces and set aside. See note.

Next, in a saucepan with olive oil, add the second onion, garlic and eggplant strips and fry down until caramelised. About 10 minutes then add the butter and when melted add the orzo and stir until just starting to turn a golden brown. About 4 minutues.

Next add the stock, raisins, tomatoes and the 4 x teaspoons of the natural Turkish spice seasonings, stir well. Bring to the boil then reduce the heat to a simmer, cover the saucepan and allow to reduce slightly - about 20 minutes then return your preferred amount of the poached chicken pieces and stir again.

Add salt to your taste and diet. You are now ready to serve traditional Turkish street food.

Notes.

1. Best to avoid the oversalted cardboard supermarket stocks. A rich home made style is always best.
2. Having removed the chicken from the carcase and saving the liquid, you now have the perfect base to reduce for a stock.