Turkish Apricot Chicken with Chickpea Pilaf

 

No tinned nectar here, just fragrant fresh apricots scattered around a chicken for roasting, warmed up with ginger, chilli and cinnamon, sweetened with honey, and with a subtle addition of rosewater. (The idea for this recipe originally came from a quirky 1970s book called Country Cookery (Recipes of Many Lands) by Coralie Castle and Margaret Gin. The simple recipe was found in the Turkish chapter, but had a Moroccan name (Djedjad)! Regardless of its origin, it's become a summer favourites, has received many tweaks, and I think it's perfect with this Turkish-style pilaf on the side.)

What you will need

1 chicken

1 teaspoon salt

1/2 teaspoon black pepper

1 lemon

olive oil

750 grams apricots, halved and stoned

1 small onion, finely sliced

1 thick slice of ginger, finely chopped

1 small red chilli, split in half (and seeded if desired)

1 teaspoon cinnamon

1 tablespoon honey

1 1/2 tablespoons rosewater

2 tablespoons butter

1 tablespoon olive oil

1 small–medium onion, finely chopped

1 cinnamon stick

1 cup basmati rice

1/2 teaspoon salt

1 1/2 cups cooked chickpeas

1 handful of parsley, chopped

water

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