6

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 cloves

1 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 grated

1 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