8 chicken thigh cutlets,
bone in, skin on
4 garlic cloves, crushed
2 tbsp olive oil
Pickled long green
chillies andGreek-style
yoghurt, to serve
HAWAYEJ SPICE MIX
1 tsp caraway seeds
1 tsp black peppercorns
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander seeds
½ tsp ground cardamom
¼ tsp ground cloves1 Preheat oven to 220°C. For
hawayej, dry-roast caraway
seeds and black peppercorns in
a frying pan over medium-high
heat until fragrant (30 seconds
to 1 minute; see cook’s notes
p192). Coarsely crush with
a mortar and pestle and stir
in remaining spices.
2 Combine chicken, garlic
and olive oil in a large bowl.
Add spice mixture and toss
to combine. Spread chicken
on an oven tray lined with
baking paper and roast until
golden and juices run clear
when pierced with a skewer
(18-22 minutes). Serve with
pickled chillies and yoghurt.Turkish cracked wheat saladSERVES 4
Kisir, a Turkish salad based on burghul, is quick to prepare and goes
well with just about any protein. If you’re serving this salad on its
own, add some chickpeas to make it more substantial. It keeps well,
too, so make double and you’ll have another meal ready to go.300 gm coarse burghul, rinsed
1 small red onion, finely
chopped
½ cup (loosely packed) mint,
coarsely chopped
½ cup (loosely packed) flat-leaf
parsley, coarsely chopped
ROASTED CAPSICUM DRESSING
75 gm (3 pieces) roasted
capsicum (see note)
125 ml (½ cup) olive oil
60 ml (¼ cup) lemon juice
1 tbsp pomegranate molasses
3 garlic cloves, finely grated1 Cook burghul in a large
saucepan of boiling salted water
until tender (6-8 minutes). Drain.
2 For roasted capsicum
dressing, place ingredients
in a blender, season to taste
and blend until well combined.
3 Transfer burghul to a serving
dish and toss with onion and
herbs, season to taste and
drizzle with dressing to serve.
NoteRoasted capsicum is
available from delicatessens
or supermarkets.Hawayej-spiced chicken thigh cutlets
SERVES 4
Hawayej, a spice blend from Yemen, adds depth and complexity
to simply roasted chicken thighs. A refreshing salad of cucumber,
red onion, coriander and mint makes a fine accompaniment, and
flatbread will help mop up all the juices. Or serve it with a bowl
of Turkish cracked wheat salad (see recipe at right).60 GOURMET TRAVELLER