Ingredients

• 1 x Whole chicken - about 1.2kg

• 1 x Medium carrot - for pot poaching chicken

• 2 x Medium onions - for pot poaching chicken

• 3 x Tablespoons unsalted butter

• 1 x Cup Orzo pasta - Risoni pasta would work well

• 1 x Cup Jasmine rice

• 2 x Teaspoons sweet paprika

• 1 x Teaspoon sumac

• 1 x Teaspoon freshly ground cumin

• 1 x Teaspoon freshly ground coriander

• 1/2 x Cup raisins - important for texture

• 2 x Cups best home made chicken stock - see notes

• 1 x Teaspoon Aleppo chilli peppers

• 1 x Medium onion - finely diced to add with the tomatoes, stock and spices

• 1 x Tin diced tomatoes

• 1 x Medium zucchini, sliced

Preparation

Place the chicken, carrot and onions in a large pot and cover with water. Bring to boil then simmer for 30 minutes until the chicken is falling off the bones. Allow to cool then remove the poached chicken pieces and set aside.

You will now have a chicken carcass ready for a lovely Home Chef stock. Wonderful !

Next, in a large pot melt the butter and add the orzo pasta, stirring until just starting to turn golden brown. About 4 minutes.

Then add the onion, stock, rice, raisins, all of the spices including the aleppo pepper, zucchini and tomatoes to the pot. Bring to boil then turn heat back to low, fully cover and cook for 25 minutes then remove from heat and allow to sit with lid on for 15 minutes. Important when doing this so you preserve as much of the steam as possible, preserving the amazing flavours.

Now, add your preferred amount of the poached chicken to the pot, add salt, pepper and stir to bring everythig together on a low heat for 10 minutes. You are now ready to serve.

Important: As with all such recipes, a quality home made chicken stock is essential. Best to avoid the over salted cardboard stocks from the supermarket. To make your own stock go to Recipes Stocks

Comments: (1) The raisins, typically Turkish, are important for the texture of the dish. (2) The aleppo pepper is quite mild and adds amazing flavour.