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    Chicken with Lemon Pekmez

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    Chicken with Lemon Pekmez

    Pekmez has a unique flavour but you could substitute 2 tablespoons of honey, mixed with 100ml of strong chicken stock

    Serves: 4


    • 2 tablespoons olive oil
    • 4 chicken legs
    • Salt and freshly ground black pepper
    • 1 onion, thickly sliced
    • 1 carrot, sliced into 1cm rings
    • 350g red-skinned waxy potatoes
    • 1 tablespoon black onion seeds
    • 1 tablespoon sumaq
    • 4 cloves garlic, sliced
    • Pinch saffron
    • 2 bay leaves
    • 2 lemons
    • 150ml white wine
    • 100ml pekmez
    • 600ml chicken stock
    • 1 bunch thyme, on the branch
    • 1kg broad beans, podded


    1. Preheat the oven to 180°C/gas 4. Set a large, shallow roasting dish over a high heat and add the oil. Season the chicken and when the oil is smoking, add it to the pan, skin side down. When coloured a deep brown, remove from the pan and rest, skin side up. Turn the heat down slightly, add the onion and carrot to the pan and stir.
    2. Halve the potatoes lengthways and then cut each half into 3 or 4 wedges. Add to the pan and fry until golden-brown.
    3. While the vegetables are cooking, add the onion seeds, sumaq, garlic, saffron and bay.
    4. Peel zest strips from the lemons.
    5. When the vegetables are coloured, rest the chicken legs back on top, skin side up, pushing them down a little among the vegetables. Pour the wine over the whole lot and cook until most of the liquid has evaporated. Pour on the pekmez and then add the lemon zest. Season, then pour on the stock to cover the vegetables but leave the chicken skin clear of liquid. Distribute the thyme around the pan. Allow the pan to come to the boil before putting in the oven for 30 minutes.
    6. Blanch the beans in boiling water for 3 minutes. Peel and add to the pan in the oven. Cook for a further 5 minutes, then serve.

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