Turkish Chicken

Turkish Chicken before it is Baked

Ingredients:

Turkish Chicken before it is Baked

8 chicken leg quarters
2 cups of cooked rice
50 grams of raisins
2 large apples cut to thin slices
4 potatoes peeled and thinly sliced
1.5 cups of water
3 cubes of Turkey flavored Knorr spice
aluminum tin

Instructions:
1. Grill the chicken in the oven unspiced for 30 minutes with a setting of 170 degrees.
2. Spread the potatoe slices across a slighly oiled aluminum pan and sprinkle on top one cup of the cooked rice.
3. Spread the apple slices on top of the rice and the second cup of cooked rice spread on top of that.
4. Neatly arrange the chicken on top of the rice and sprinkle the raisins over the chicken.
5. In a separate pot, boil the water and add the spices. Cook until it boils and steams.
6. Pour the sauce into the aluminum pan cover with baking paper and tinfoil and cook in the oven on a medium flame for 45 minutes.
7. Cook uncovered for another 10 minutes until the chicken develops a golden color.


Additional Comments:
The hebrew on the bakc of the box kind of overwhelmed me. Therefore I delayed making this recipe, and when I did I kind of halfway did it on my own. It came out pretty good but I added double the flavoring and it still was not as strong as I wanted. I think if I cooked the chicken in advance as they instructed the rice retain the spices better. I will also try with regard to the postatoes to do the opposite, use maybe just one or two, just to cover the bottom of the pan. I will keep you posted when I try it again to let you know the results.

Ingredients of the spice: oil, salt, unspecified spices, maltodextrin, coriander, onion, parsley

Yields: 4 portions

Photos

Turkish Chicken Recipe in Hebrew from a slant

Recipe in Hebrew