Many Turkish families still keep a few laying hens in their backyard. And if you have to spend the night in some Turkish village, do not hesitate, early in the morning you will certainly not be woken up by an alarm clock, but by a joyful cock crow.

Turks are happy to eat, especially in winter, rich chicken broth and incredibly fragrant pies stuffed with chicken meat. And although kebab chicken is not as popular as kebab lamb or beef, but gyuvech, sawy and... sweet chicken pudding cook for guests and household regularly. And the most exquisite dish is considered Circassian chicken with walnut sauce. You will find the recipe for this little culinary masterpiece in this chapter.

chicken balls

You will need:

1 chicken weighing up to 1 kg, 2 tbsp. tablespoons melted butter, 2 tbsp. tablespoons flour, 2 cups chicken broth, 1 teaspoon grated coconut, salt and ground black pepper to taste, 2 cups flour, 2 cups olive or vegetable oil, 4 eggs, 1 bunch fresh parsley.

For the broth: 1.4 liters of water, 1 small onion, 1 carrot, salt to taste.

Boil the chicken cut into 4 parts until tender, adding vegetables and a little salt. Then place on a plate, cool, remove the meat from the bones and chop very finely. Strain the broth, removing the vegetables, and boil. You should get no more than 500 ml of broth.

Fry 2 tablespoons of flour in melted butter until golden brown, pour in the broth, mix thoroughly so that there are no lumps, and bring to a boil. When the mixture thickens, put the chicken meat, grated coconut, salt, pepper and mix thoroughly again. Let cool.

Take a large soup spoon and a cup of cold water. Sprinkle the cutting board with flour. Using a wet spoon, form balls the size of a chicken egg from the cooled mass with a wet spoon and spread on the board. Dip the spoon into cold water each time - this will make it easier to form balls. Sprinkle the balls with flour and leave in a cool place for 10-15 minutes.

Heat vegetable oil in a deep frying pan. Dip each ball into the beaten egg and immediately dip into the boiling oil. Fry until golden brown.

Serve immediately, sprinkled with finely chopped parsley.

chicken pudding

This unusual sweet chicken or chicken dish is especially loved by the sweet tooth of Istanbul. Such a dessert can be tasted in special shops selling a special kind of milk sweets. In Turkish, these confectioneries are called mukhallebydzhy. Chicken meat for this dessert must be very fresh.

You will need:

1 skinless chicken breast, 1 liter milk, 125 g rice flour, 200 g sugar, 1 tsp cinnamon.

Rinse the chicken breast well and cook for 4 hours, changing the water every hour. This will get rid of the specific chicken smell.

Meanwhile, from milk, rice flour and sugar, cook a thick jelly, which will become the basis for the pudding.

Rinse the boiled breast thoroughly and chop very finely. Add 1 tablespoon of milk jelly to chicken meat and carefully rub with a fork until smooth. Pour in all the jelly, mix thoroughly and bring to a boil, stirring constantly.

Pour the hot pudding into serving bowls or bowls and refrigerate.

Serve upside down on a plate and sprinkle with cinnamon.

Chicken with peanut sauce

You will need:

1 chicken weighing about 1.5 kg, 2 onions, 1 teaspoon of black peppercorns, 1 teaspoon of coriander seeds, salt to taste, cilantro stalk.

For the nut sauce: 175g walnuts, 1 bunch fresh cilantro, 1 tbsp. a spoonful of ground crackers, 400 ml of chicken broth, 2 tbsp. spoons of ghee, juice? lemon, a pinch of sweet paprika, salt to taste.

Cut the washed chicken into 4 parts. Pour in just enough cold water to cover the bird. Put the onion, pepper and coriander, lightly salt and cook until fully cooked. Let cool in the broth.

Take the chicken out of the broth. Remove the meat from the bones and cut into small neat pieces.

Put chicken bones and skin into the broth and cook until you have no more than 400 ml of liquid left. Strain.

Prepare the sauce. Chop the cilantro very finely. Roast the walnuts in a dry frying pan or dry in the oven and grind thoroughly. Place the herbs, nuts, and breadcrumbs in a small porcelain bowl and stir, adding the warm broth, melted butter, and lemon juice all the time. You should get a thick mass, similar to sour cream. Sprinkle with paprika and add a little salt if needed.

Arrange half of the chopped chicken meat on a flat ceramic dish. Drizzle with half of the peanut sauce. Place the rest of the meat on top, pour over the remaining sauce, garnish with a stalk of cilantro and serve.

Chicken in orange sauce

The unusual combination of fried chicken meat and sweetish-spicy sauce gives this dish a special piquancy. Be sure to choose sweet, juicy, thin-skinned oranges. But the amount of hot pepper can be changed to taste.

You will need:

4 large or 8 small portioned chicken pieces (preferably the thigh part), 3 tbsp. tablespoons of olive oil, 2 oranges, 2 large onions, 4 cloves of garlic, 2 teaspoons of coriander seeds, salt to taste, 100 ml of natural orange juice, 150 ml of cold water, 1 tbsp. a spoonful of honey, 2 pods of hot chili peppers, 1 teaspoon of cinnamon, 2-3 fresh mint leaves for decoration.

Fry the chicken pieces in 1 tablespoon of olive oil until golden brown and place on a separate dish.

Wash the oranges and cut each into 8 slices. Cut the onion into half rings, chop the garlic. In a deep frying pan, heat the remaining oil well and sauté the onion for 2-3 minutes. Put the garlic, slices of oranges, coriander seeds, salt, mix and simmer over very low heat for about 1 minute.

Mix orange juice with water and honey. Pour into orange-onion mixture and stir. Add hot pepper pods and cinnamon. Bring to a boil and simmer for about 10 minutes. Place the chicken pieces in the boiling sauce, stir gently, cover and simmer over low heat for 10-15 minutes. Do not forget to remove hot pepper from the finished dish!

Serve immediately, garnished with fresh mint leaves.

Chicken baked with eggplant and almonds

This dish is very popular in Istanbul, which is considered by all experts to be the mainstay of classic Turkish cuisine.

You will need:

8 pieces of chicken, 4 eggplant, 1 tbsp. a spoonful of salt, 100 ml of vegetable oil, 2 tbsp. tablespoons toasted almonds

For the marinade: 100 ml of lemon juice, 3-4 cloves of garlic, 1 teaspoon of allspice, salt to taste.

Prepare the marinade. In a ceramic bowl, mix lemon juice, minced garlic, mashed allspice and salt. Pour marinade over chicken pieces and leave for 2 hours.

Rinse the eggplant, removing dry stalks, cut lengthwise into 1 cm thick plates and sprinkle generously with salt. After 10-15 minutes, when the eggplant starts to juice, rinse them under cold water, dry and fry in vegetable oil until golden brown. Place cooked eggplant on paper towel.

Remove the chicken pieces from the marinade, pat dry on a towel and quickly fry in a small amount of oil until golden brown. Then wrap each piece of chicken in 2-3 eggplant plates.

Put the prepared chicken meat on the bottom of a ceramic dish or baking sheet. Pour over the rest of the marinade, sprinkle with chopped almonds and put in a preheated oven (180 ° C) for 15-20 minutes. If the dish starts to bake too hard on top, cover it with a small piece of foil.

Serve hot with fresh crispy bread.

Circassian chicken

Turkish cuisine not only had a huge impact on the culinary traditions of its closest neighbors: the Greeks, Armenians, Bulgarians, Albanians and Arabs, but also borrowed some especially successful recipes from them. Circassian chicken a prime example of this.

You will need:

1 kg of chicken meat, 1 carrot, 1 green stalk of celery, 1 stalk of leek, 1 tbsp. a spoonful of rice, 1 small bunch of parsley, 3 cloves, salt to taste, 50 ml of vegetable oil, 1 onion, 3–4 tbsp. tablespoons of nut butter h. spoons of ground hot pepper.

For the sauce: 125 g of walnuts, 50 g of ground crackers, 1 clove of garlic, 2 teaspoons of paprika, 200 ml of chicken broth.

Boil 1 liter of water in a wide saucepan. Put the washed chicken meat, sliced ​​carrots, celery and leeks and well-washed rice into boiling water. Bring to a boil. Add bundled greens, cloves and simmer over low heat for about 30 minutes or until the chicken is almost done. It doesn't have to be very soft! Add salt 5 minutes before cooking.

Remove chicken from broth and cut into small pieces. Strain the broth, removing vegetables and rice.

Heat vegetable oil in a deep frying pan and fry the chopped onion until golden brown. Put the chicken meat in the pan, stir and pour in about 200 ml of strained hot broth. Simmer over very low heat for 10-15 minutes. The broth should boil completely!

Carefully transfer the chicken and onion to a beautiful ceramic dish.

Prepare the nut sauce. To do this, mix all the sauce ingredients in a blender, gradually adding chicken broth. You should get a not very thick (but not liquid!) viscous sauce.

Pour the prepared sauce over the chicken meat. Drizzle with peanut butter and sprinkle with ground hot pepper.

Serve chilled. This is a great holiday dish and a great appetizer.

The hydrometeorological center announced that we had an orange heat wave.

In the early morning, a hot orange sun emerges from the horizon like a fireball, heralding a new sweltering day.

On such days, the last thing you want to do is stand by the stove.
Saving menu - okroshka, ice lemonade, ice cream.

But I promised you to tell you about all the possibilities of the Philips multi-oven, namely, try to fry a whole chicken in it.
It will definitely not be possible to cook a large chicken, because the manufacturer has weight restrictions - a maximum of 800 g, but you can try a small chicken.
Therefore, in the market, I chose the smallest bird.

It seemed to me that the most suitable color for my chicken would be orange and green.

Juice from two oranges
a few sprigs of oregano and thyme
basil flowers and leaves
salt and pepper

I squeeze the juice from two oranges into a deep bowl.
I rub the chicken with salt and pepper inside and out, put the spicy herbs inside, and send half an orange there.
In such a company, I leave the chicken for 8 hours in the refrigerator, periodically turning it over.

In the evening, half an hour before dinner, I remove the chicken from the marinade and dry it on a paper towel.

I turn on the multi-oven to warm up.
Again I sprinkle the chicken with salt and pepper, sprinkle with olive oil (half a tablespoon, no more), and send it to a preheated 180 degrees. bake.

How long does it take to fry it?
I set a timer for 25 minutes and went to water the greenhouses.

When I returned, the machine had already turned off, and the chicken was a little burnt. It was necessary to put 5 minutes less. If I had been nearby, it would have been easy to get it earlier. But business, business...

I wonder what it is on the bottom?
And the bottom of it was only lightly fried, so I turned on the oven for another 3 minutes, and I myself began to prepare the orange sauce.

I poured the marinade onto a sieve.

I put it on a strong fire, brought it to a boil, lowered the heat a little and cooked for about 10 minutes, until the volume decreased by half.
After that, she diluted 1 tsp. starch in 1 tbsp. cold water and poured in a thin stream, stirring constantly. Reduce the heat to low and simmer the sauce for a few more minutes until it thickens.

While I was preparing the sauce, the chicken remained in the heated oven.
I took it out and cut it. It was well fried and very juicy.

The orange vermouth sauce was tart and sweet to complement its taste.

And the supper ended, and the evening came.

And I remembered the poems of V.V. Mayakovsky

In a hundred and forty suns the sunset burned,
summer rolled in July,
it was hot
heat floated -
it was at the cottage.
Gorbil Pushkino humpback
shark mountain,
and the bottom of the mountain
the village was
the roof was twisted with bark.
And beyond the village
hole,
and in that hole, probably
the sun went down every time
slowly and surely.

P.S.
Since I cooked the chicken in the multi-oven, there were no foreign smells in the kitchen.
And, it should also be noted that there were no splashes from boiling oil, as happens from a frying pan, either.
Golden crust and juicy fragrant flesh - this is how I got an orange chicken in full accordance with the weather forecast.

The hydrometeorological center announced that we had an orange heat wave.

In the early morning, a hot orange sun emerges from the horizon like a fireball, heralding a new sweltering day.

On such days, the last thing you want to do is stand by the stove.
Saving menu - okroshka, ice lemonade, ice cream.

But I promised you to tell you about all the possibilities of the Philips multi-oven, namely, try to fry a whole chicken in it.
It will definitely not be possible to cook a large chicken, because the manufacturer has weight restrictions - a maximum of 800 g, but you can try a small chicken.
Therefore, in the market, I chose the smallest bird.

It seemed to me that the most suitable color for my chicken would be orange and green.

Juice from two oranges
a few sprigs of oregano and thyme
basil flowers and leaves
salt and pepper

I squeeze the juice from two oranges into a deep bowl.
I rub the chicken with salt and pepper inside and out, put the spicy herbs inside, and send half an orange there.
In such a company, I leave the chicken for 8 hours in the refrigerator, periodically turning it over.

In the evening, half an hour before dinner, I remove the chicken from the marinade and dry it on a paper towel.

I turn on the multi-oven to warm up.
Again I sprinkle the chicken with salt and pepper, sprinkle with olive oil (half a tablespoon, no more), and send it to a preheated 180 degrees. bake.

How long does it take to fry it?
I set a timer for 25 minutes and went to water the greenhouses.

When I returned, the machine had already turned off, and the chicken was a little burnt. It was necessary to put 5 minutes less. If I had been nearby, it would have been easy to get it earlier. But business, business...

I wonder what it is on the bottom?
And the bottom of it was only lightly fried, so I turned on the oven for another 3 minutes, and I myself began to prepare the orange sauce.

I poured the marinade onto a sieve.

I put it on a strong fire, brought it to a boil, lowered the heat a little and cooked for about 10 minutes, until the volume decreased by half.
After that, she diluted 1 tsp. starch in 1 tbsp. cold water and poured in a thin stream, stirring constantly. Reduce the heat to low and simmer the sauce for a few more minutes until it thickens.

While I was preparing the sauce, the chicken remained in the heated oven.
I took it out and cut it. It was well fried and very juicy.

The orange vermouth sauce was tart and sweet to complement its taste.

And the supper ended, and the evening came.

And I remembered the poems of V.V. Mayakovsky

In a hundred and forty suns the sunset burned,
summer rolled in July,
it was hot
heat floated -
it was at the cottage.
Gorbil Pushkino humpback
shark mountain,
and the bottom of the mountain
the village was
the roof was twisted with bark.
And beyond the village
hole,
and in that hole, probably
the sun went down every time
slowly and surely.

P.S.
Since I cooked the chicken in the multi-oven, there were no foreign smells in the kitchen.
And, it should also be noted that there were no splashes from boiling oil, as happens from a frying pan, either.
Golden crust and juicy fragrant flesh - this is how I got an orange chicken in full accordance with the weather forecast.

The hydrometeorological center announced that we had an orange heat wave. In the early morning, a red-hot orange sun emerges from the horizon like a fireball, heralding a new sweltering day.

On such days, the last thing you want to do is stand by the stove.
Saving menu - okroshka, ice lemonade, ice cream.

But I promised you to tell you about all the possibilities of the Philips multi-oven, namely, try to fry a whole chicken in it.
You definitely won’t be able to cook a large chicken, because the manufacturer has weight restrictions - a maximum of 800 g, but you can try a small chicken.
Therefore, in the market, I chose the smallest bird.

It seemed to me that the most suitable color for my chicken would be orange and green.

Juice from two oranges
a few sprigs of oregano and thyme
basil flowers and leaves
salt and pepper

I squeeze the juice from two oranges into a deep bowl.
I rub the chicken with salt and pepper inside and out, put the spicy herbs inside, and send half an orange there.
In such a company, I leave the chicken for 8 hours in the refrigerator, periodically turning it over.

In the evening, half an hour before dinner, I remove the chicken from the marinade and dry it on a paper towel.

I turn on the multi-oven to warm up.
Again I sprinkle the chicken with salt and pepper, sprinkle with olive oil (half a tablespoon, no more), and send it to a preheated 180 degrees. bake.

How long does it take to fry it?
I set a timer for 25 minutes and went to water the greenhouses.

When I returned, the machine had already turned off, and the chicken was a little burnt. It was necessary to put 5 minutes less. If I had been nearby, it would have been easy to get it earlier. But things, things...

I wonder what it is on the bottom?
And the bottom of it was only lightly fried, so I turned on the oven for another 3 minutes, and I myself began to prepare the orange sauce.

I poured the marinade onto a sieve.

I put it on a strong fire, brought it to a boil, lowered the heat a little and cooked for about 10 minutes, until the volume decreased by half.
After that, she diluted 1 tsp. starch in 1 tbsp. cold water and poured in a thin stream, stirring constantly. Reduce the heat to low and simmer the sauce for a few more minutes until it thickens.

While I was preparing the sauce, the chicken remained in the heated oven.
I took it out and cut it. It was well fried and very juicy.

The orange vermouth sauce was tart and sweet to complement its taste.

And the supper ended, and the evening came.

And I remembered the poems of V.V. Mayakovsky

In a hundred and forty suns the sunset burned,
summer rolled in July,
it was hot
heat floated -
it was at the cottage.
Gorbil Pushkino humpback
shark mountain,
and down the mountain
the village was
the roof was twisted with bark.
And beyond the village
hole,
and in that hole, probably
the sun went down every time
slowly and surely.

P.S.
Since I cooked the chicken in the multi-oven, there were no foreign smells in the kitchen.
And, it should also be noted that there were no splashes from boiling oil, as happens from a frying pan, either.
Golden crust and juicy fragrant flesh - this is how I got an orange chicken in full accordance with the weather forecast.