Turkish Chicken Hotpot


Turkish Chicken Hotpot
Servings: 4


8 -10 Tegel drumsticks
6 shallots
2 medium tomatoes (fresh or tinned) chopped roughly
4 small garlic cloves – peeled and crushed
2 assorted capsicums (green & red), sliced lengthwise into strips
1 medium carrot, diced
1 heaped tsp paprika
½ tsp dried dill
2 bay leaves
2 tbsp olive oil
1 tbsp pomegranate molasses
1 tsp salt and 1/2 tsp black pepper
50g of butter
½ cup stock or water (or enough to half cover the chicken)

To serve: 4 flat breads

Recipe by: Nici Wickes
Publication: World Kitchen (Jul 2011)
Recipe ID: 100833


This recipe is inspired by the famous ‘testikebabi’ I had whilst in Istanbul – meat and a complex mix of spices cooked in a sealed clay pot. This one is faster and less complicated but just as delicious.

Country: Turkey - Istanbul


Pre-heat the oven to 200 C (400 F).

Butter the bottom and sides of an oven proof dish. 

Place chicken, peeled shallots, tomatoes, garlic, capsicums, carrot, herbs and spices and mix together. Add the butter in dabs on top, the olive oil and pomegranate molasses. Add the water (or stock) last. Add enough that it comes up halfway over the meat only. Close the lid (or seal with foil) tightly.

Cook in oven for 45 minutes to 1 hour. Lift the lid and give it a stir and test that meat falls easily away from the bones. When it does, it is done. If not, cook for longer.

To serve: De-bone each drum by slipping the meat off the bone with a fork. You can also remove the skin and discard; it has done its work by providing flavour.  Serve on a platter, pouring the vegetables and juices over last and garnishing with fresh mint if you wish.

Serve with salad and warmed store-bought flat breads.


Braised Dishes
World Kitchen Series 4

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