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Turkish poultry casserole

  • 2h 02m
    • Preparation 1h 10m
    • Cooking 52 min

Ingredients

4 People
  • 9 tbsp. Olive oil
  • 0.5 tsp. Chili flakes
  • 2 Mint leaves, chopped
  • 200 g Chickpeas
  • 1 Chili pepper (or chili flakes)
  • 3 tsp. Ground coriander
  • 30 ml Rapeseed oil
  • 3 tbsp. Oregano leaves, chopped
  • 1 kg Roast chicken, approx. 1.2 kg
  • 750 ml Vegetable stock
  • 1 Garlic
  • 25 g Pistachios, ground
  • 4 tsp. Tahini paste
  • 30 ml Roasted sesame oil
  • 15 ml Lemon juice
  • 200 g Okra (alternatively green beans)
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 1 Yellow bell pepper
  • 1 Organic lemon
  • 2 tsp. Chili flakes
  • 1 tsp. Fennel seeds
  • 1 Small pita bread
  • 3 tbsp. Flat leaf parsley, chopped
  • Salt
  • Pepper

Preparation

Step 1
For the chili mint oil, add olive oil with chili flakes, mint leaves and salt to a small bottle, shake and set aside. Wash the chickpeas and put them in the pressure cooker with water. Close the pressure cooker according to the instructions. When cooking level 1 is reached, the cooking time of 30 minutes begins.
tbsp. Olive oil
tsp. Chili flakes
Mint leaves, chopped
g Chickpeas
Step 2
While the chickpeas are cooking, prepare the poultry marinade. To do this, cut the chili pepper in half lengthwise, remove the seeds, wash the pod, cut into very small cubes. Mix with the coriander, rapeseed oil, salt and a few oregano leaves. Cut the chicken into 4 pieces, wash, pat dry and rub with the marinade.
Chili pepper (or chili flakes)
tsp. Ground coriander
ml Rapeseed oil
tbsp. Oregano leaves, chopped
kg Roast chicken, approx. 1.2 kg
Step 3
When the chickpeas have finished cooking, release the steam and open the pressure cooker according to the instructions. Remove the chickpeas and drain. Heat the rapeseed oil in the pressure cooker, add the chicken pieces and brown. Pour the stock in the pot, close the pressure cooker according to the instructions. As soon as cooking level 2 is reached, the cooking time of 20 minutes begins.
ml Rapeseed oil
ml Vegetable stock
Step 4
Meanwhile, for the pistachio hummus, peel the garlic clove, puree a few of the cooked chickpeas, the ground pistachios, the tahini paste, of olive oil, the sesame oil and the lemon juice. Season with salt and pepper to taste. Wash and clean the okra. Halve the bell peppers, trim, wash and cut into large chunks. Wash the organic lemon, pat dry, grate the zest. Halve the lemon and squeeze out the juice.
Garlic
g Pistachios, ground
tsp. Tahini paste
ml Roasted sesame oil
ml Lemon juice
g Okra (alternatively green beans)
Red bell pepper
Green bell pepper
Yellow bell pepper
Organic lemon
Step 5
At the end of the poultry's cooking time, release the steam and open the pressure cooker according to the instructions. Add the remaining chickpeas, okra, bell peppers, remaining oregano leaves, chili flakes, fennel seeds, lemon zest and lemon juice. Close the pressure cooker according to the instructions. As soon as the second ring is visible, cook for 2 minutes. At the end of the cooking time, release the steam and open the pressure cooker according to the instructions.
Step 6
Remove the chicken pieces, detach the meat from the bones, return to the pressure cooker and mix with the vegetables. Season with salt and pepper to taste. Heat the spicy oil in a coated pan. Cut the pita bread into pieces and roast in the spicy oil until crispy. 
Small pita bread
Step 7
Sprinkle the chopped parsley over the poultry casserole and serve with the pita bread and the pistachio hummus.
tbsp. Flat leaf parsley, chopped