Turkey Grilled Chicken with Acili Ezme and Spiced Potatoes

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With spicy notes of cumin and cinnamon with a bright lemon flavor. This crispy, flavorful roast golden turkey is so tender that it’s almost boneless. There’s a hint of Serrano pepper in the chicken marinade, but even more spiciness in this really classic Turkish dish – acili ezme.

Turkish Grilled Chicken with Achilles Ezme and Orange Sumac Potatoes

Hot, sweet and sour acili ezme (or spicy ezme) is extremely popular throughout Turkey because it is so delicious and versatile. It can be served as a thick salsa to double the fun or as a lively salad accompaniment.

So, how good is the combination of peppers, tomatoes, bell peppers, onions, parsley, vinegar, salt, and olive oil? Pomegranate and molasses are the answer.

By now, that duo might not be a staple in your store or cabinet. But it’s definitely worth the search. Add to this extraordinary blend of ezme and you’ll have an almost magical experience. I say wonderful because molasses and sumac magically transform. They turn seemingly ordinary things into amazingly special.

In her book Persian Recipes from the Middle East and Beyond (link to the net), Sabrina Ghayour says of ezme, “Everybody seems to have their own recipe. Some are more spicy or less acidic than others.” Ours was generous with the chili – the bright red Serrano chili was super spicy. But with a little vinegar That’s why the magical combination of molasses, sumac and pomegranate helps it take center stage in ezme.

The magic of acili ezme is revealed.

With berry-like sweetness and crisp acidity. Therefore, the taste of pomegranate molasses is similar to the sour taste of sour tamarind. Bitter taste not as harsh as tamarind. but still can go a long way

The tag ‘molasses’ implies that it is made from sugar. But that’s not the case with the ‘real’ made from slow-heated pomegranate juice. thus reducing the concentration of syrup coming out. Some brands also contain sugar. But those worth looking for include strong flavored juices.

Another partner in this scam is sumac. This spice is made from the burgundy dried fruit of the sumac tree. It has a strong, earthy flavor of lemon zest and slightly salty pepper, with a rich flavor. The sourness of the lemon is warm and persistent. This means that its flavor is more subtle than the sourness of lemonade or its immediate sweetness.

This extraordinary combination is the secret of freshness. The sweet and sour taste of our acili ezme comes in thick slices of salsa.

Don’t forget the equally outstanding Turkish roast chicken.

To create an almost bone-melting tenderness, the chicken is soaked for several hours in a buttermilk marinade. Slightly tart and tart, buttermilk has long had a reputation as a marinade that enhances flavor and keeps chickens moist. especially the ‘Southern fried food’ form

Our chili gets its slightly spicy flavor from chopped green serrano peppers. and the mellow spiciness comes from cinnamon, cumin and paprika. Garlic and lemon are always a great combination for chicken. And both of these things are in moderation. especially lemon With a delicious taste, the meat and juice harmonize with the bright lemon flavor of ezme.

Marinated chicken grilled in a hot oven with a little salt, black pepper and olive oil. The great thing about this is that the buttermilk acts as a moisture barrier. The meat is succulent while the skin turns wonderfully crispy in the hot oven.

result? You get two delicious contrasts in taste and texture. First, the crispy skin is spiced with spicy, salty and warm. The succulent meat will then explode with a sweeter, more nutty flavor than you’d expect from a top free-range hen.

Turkish Roasted Chicken With Acili Ezme And Spiced Potatoes 2Close-up of Grilled Turkey Chicken with Achilles Ezme and Orange Sumac Potatoes

Served with: Sumac Orange Peel and Potatoes

Like ezme, this is fun inspired by Sabrina Ghayour. I was intrigued because I am a huge fan of baked potatoes with onions, garlic and spices like paprika, black pepper and salt.

That combination is very appealing because the potatoes soak up the potato flavor while everything is steamed under foil in a hot oven. Then, mash the potatoes until they’re crispy on the outside.

In this clear Middle Eastern style Potatoes cooked in a thin layer of olive oil Mixed with some sumac and citrus bark. Whole clove garlic, lightly pounded, join the party with a few sprigs of fresh rosemary and a pinch of salt.

Apparently the Middle East? Oh yes. Potatoes are fragrant, earthy and spicy, but also have a slight sourness from the combination of citrus zest, sumac and rosemary leaves, which means their flavor and aroma are absolutely perfect. match the rich taste of potatoes. Chicken texture and vibrant acili ezme concentration.

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Turkish Grilled Chicken with Achilles Ezme and Orange Sumac Potatoes

Turkey Grilled Chicken with Acili Ezme and Spiced Potatoes

Strong seasonings Bold – Turkish delicacies

Preparation time 20 minutes

1 hour cooking time

Chicken marinating time 4 hours

Total time 5 hours 20 minutes

Servings 4 servings

Calories 602 kcal

for that chicken

  • 4 large chicken legs loose skin attached to their bones, all using the legs (thighs and drumsticks) of the maker. Each one I use weighs a little over 8 ounces.
  • 1 teaspoon ground sea salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil

For the buttermilk chicken sauce

  • 2 green Serrano peppers, finely chopped and all
  • ½ cup unsalted butter
  • 3 garlic cloves, peeled and finely chopped
  • 1 teaspoon chili powder
  • 1 teaspoon dill
  • 1 teaspoon cinnamon powder
  • 1 lemon, zest and fruit juice

Cho acili ezme – spicy ezme

  • 4 bright red Serrano peppers, finely chopped and all
  • 8 ounces red cherry tomatoes, halved in quarters The other half is finely chopped.
  • 4 scallions or scallions – all white parts and all crisp greens, cut into 1/8 inch strips
  • 1 red bell pepper, cut into 1/3-inch cubes
  • 1 yellow bell pepper, cut into 1/3-inch dice
  • ½ oz fresh parsley, finely chopped, whole and stem
  • 2 tablespoons pomegranate molasses, made only from pomegranate juice
  • 1 teaspoon sumac
  • 2 teaspoons white wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon ground sea salt

For Orange Baked Potatoes and Sumac

  • 1 pound all-purpose potatoes, peeled and cut into 1-inch pieces
  • 1 teaspoon sumac
  • 2 tablespoons orange peel about 1 orange
  • 4 sprigs of fresh rosemary
  • 6 garlic cloves, peeled and lightly pounded
  • 2 tablespoons olive oil
  • 1 teaspoon ground sea salt

to marinate chicken

  • Combine all marinade ingredients in a mixing bowl large enough to hold the whole chicken.

  • Add the chicken feet and use your fingers to coat the marinade evenly. Cover the bowl and place in a cool place. (but do not refrigerate) for 4 hours.

  • While it’s going on You’ll have plenty of time to make the acili ezme and prepare the potatoes for baking.

make aceli ezme

  • This is really easy. Gently stir all ingredients together in a nice serving bowl. Then put in the refrigerator. I say it lightly because you want your ezme to retain its clumpy texture. instead of moving it towards the dipping sauce.

  • For those who don’t often. You will find that leaving the refrigerator for a few hours helps the flavor of the ezme to spread and bloom. You may want to add a little salt to your ezme, but do so just before serving.

Grilled chicken feet and potatoes

  • This roasting can conveniently be done at the same time – about 60 minutes apart – but in a baking dish, one plate needs to be large enough to accommodate all the chicken in one layer. and the other plate should be large enough to stack the potatoes in a single layer.

  • First, preheat your oven to 350F/180C and place your baked goods in the oven to heat 2 tablespoons of olive oil in each dish. Your plan is to roast the chicken in the above dish. and potatoes in the dish below

  • As soon as your oven and plate heat up Remove the bottom plate and stir quickly. Put the potatoes, garlic, and rosemary leaves in the hot oil. Sprinkle with zucchini, orange zest, and salt and toss to coat the potatoes with a spicy, sour, and salty mixture. Good. Cover the dish tightly with foil and return it to your oven. Time to eat chicken.

  • Remove the chicken feet from the marinade and place them in a large colander to drain most of the marinade. Draining the water for about 1 minute will help. Remove the chicken dish from the oven. Then place the chicken leg skin side up in a single layer on the plate. Now quickly spread some hot oil over the top legs and put the plate back in the oven.

  • Now, you aim to bake the covered chicken and potatoes for 35 minutes at 350F/180C. Instead, remove the chicken dish from the oven and quickly brush the chicken feet with the succulent oil on the plate. Raise the oven temperature to 400F/200C and return the chicken.

  • when you’re done Remove the potato dish from the oven. Remove the foil. Stir carefully on a plate to coat the potatoes with the spicy oil. Return the plate to the oven and bake the chicken and potatoes for an additional 25 minutes at 400F/200C.

  • at that temperature you want the chicken skin to turn a deep yellow. And so that the outer layer of the potato is crispy. This is done and ready to serve.

Calories: 602kcal Carbohydrates: 50g Protein: 32g Fat: 32g Saturated Fat: 5g Polyunsaturated Fat: 4g Monounsaturated Fat: 20g Trans Fat: 0.02g Cholesterol: 121mg Sodium: 1926mg Potassium : 1495mg Fiber: 8g Sugar: 10gVitamin Amg U1714:

Categories: Food & Drinks


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