Turkish Chicken Braise with Cauliflower Cous Cous
Cooking: 1 hour
When I see whole chickens on special I like to buy a couple of them and stick them in the freezer.
Whole chickens are so handy to have on hand, but I don't always feel like doing a roast chicken, so having a few different recipes in your repertoire comes in handy. Cutting a whole bird into pieces is much easier than you may think provided you have the right tools. You need a good pair of kitchen scissors or shears, and a sharp carving knife. First you cut out the spine using the scissors, and then you flip the bird breast side up.
If you crack the breast open by pressing firmly down with your palm you can then easily cut the bird in half down the middle. Then, cut each half into 6 pieces cutting through the joints by first opening them wide and locating the socket. They are easy to cut through if you cut at the joint. Slice the breast off the breast bone if you wish, and chop breast into chunks. You can also Google a video if it's your first time. You can google anything these days!
This delicious braise is my take on a Turkish style stew. Rich with flavour and vegetables it's a complete meal and perfectly warming on a cold winter's night. I made cauliflower cous cous, which is obviously gluten free and vegetable, based.
This keeps the complex carbohydrates down and ups the vegetable intake. You could serve it with cous cous, rice or quinoa if you wish.
- 1 whole Steggles chicken, cut into 12 pieces
- 1 onions, peeled and quartered
- 4 small carrots, peeled and quartered
- 2 Roma tomatoes, quartered
- A large handful of round beans, topped and tailed
- 5 garlic cloves, peeled and squashed with the back of a knife
- 3cm ginger, peeled and chopped into matchsticks
- Juice and zest of one lemon
- 1/2 cup of sultanas
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon ground turmeric
- 2 teaspoon sea salt
- 1 teaspoon ground coriander
- Black pepper
- 2 cups vegetable or chicken stock
- 1/4 cup of chopped parsley
Ingredients: Cauliflower cous cous
- 1 head of cauliflower, leaves and stem removed
- 2 tablespoons raw pistachio nuts
- 2 tablespoons slivered almonds
- Handful of chopped fresh coriander
Ingredients: to serve
- Natural yoghurt
- Harrissa, optional
- Place spices and seasoning into a plastic bag. Place chicken pieces into bag, seal and shake it to cover the chicken in spice mix.
- Add a little olive oil to a heavy based fry pan over a medium high heat and cook chicken pieces until gently browned all over. Remove from heat.
- Add a little more olive oil and fry onions. Add garlic and ginger and stir until fragrant. There will be good sticky brown spices on your pan but they are going to add flavour so just keep scraping them around.
- Add tomatoes, and then stock, before popping chicken back into the pan. Lay the carrots around the chicken, add juice and zest of lemon and scatter with sultanas.
- Add parsley to the pan before popping the lid on to simmer for 15 minutes.
- Scatter beans over the top and pop lid on for a further 10 minutes, before removing lid for a final 10 minutes to allow some of the juice to evaporate.
- To make cauliflower cous cous, place cauliflower florets into a food processor and pulse until it is the consistency of cous cous.
- Place the nuts into a wok or fry pan over a medium high heat. Dry fry, constantly shimmying, until nuts are toasted and golden.
- Add olive oil and toss in the cauliflower stirring for 5 minutes. Season well and add coriander stirring to combine.
- Place cous cous into a bowl and top with braise. Add a generous dollop of yoghurt mixed with a little harrissa, or plain yoghurt if you wish.
Recipe developed and prepared by Danielle Colley from one of Australia’s favourite food and family blogs, Keeping Up With The Holsbys.