For the last few months Tahsin of Turkish Bazaar has been giving me (when I ask) for some of his chilli flakes from Turkey. He usually puts them in the spinach Glozleme which is a “must”for me every Saturday or Sunday for breakfast. I can’t cope with really spicy hot chilli but his flakes are perfect. The chillis are dried, the seeds thrown away and then the skins finely flaked. So, for some time I’ve been encouraging him to offer you all some of his mixes. So, we have them now! In all my recent recipes when I’ve referred to chilli flakes I used Tahsin’s.
Last week, as I always do, I got carried away with buying things at the market on Saturday and Sunday. Mike told me that most of what I bought, last weekend made no sense at all! However I did manage a quick and easy meal that we both loved. I’d bought several jars of spice blends from Tahsin, chicken as usual from Karapiro Meats, collard greens and agria potatoes and other vegetables from both Arek of Garden For The People and Jan of Plains view Garden.
– 2 Chicken Marylands
– Juice of 2 lemons
– 2 tbsp extra virgin olive oil
– 4 cloves garlic, peeled and crushed
– 4 tsp Morrocan spice blend.
– In an oven dish, mix the lemon juice, olive oil, garlic and 3 tsps of the spice blend.
– Put the chicken pieces into the dish coating both sides with the lemon juice mixture. Leave the chicken skin side down and then sprinkle about 1/2 tsp of the Morrocan spice blend on the flesh side of each piece and spoon over a little of the lemon juice as well.
– After the chicken pieces have marinated for at least an hour, heat the oven to 180-200°C.
– Just before placing the dish in the oven, cut 1 large peeled onion into thick slices and place them around the chicken pieces making sure both sides of each slice are coated in the lemon juice. I sliced a large onion into 6 thick slices which was fine for the two of us.
– After about 20 minutes in the oven, turn the chicken and onion slices over. If the dish seems like it needs more liquid, pour in up to a cup of water and/or stock. The amount of liquid is up to you. I used about a cup because I wanted to have some on our plates when I served the chicken.
– Cook the pieces for another 25-40 minutes
I served this with the mix of agria potatoes and collard greens that I told you about a few weeks ago. This time, right at the end, after draining the water, I added 3 tsps of Tahsin’s spinach gozleme blend. Definitely a delicious addition to the potato and collard green mix.