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Lemony Chicken and Okra
(Pilicli Bamya)
4 Servings
One small chicken, about 1 1/2 to 2 1/2 pounds, cut into serving pieces
Black peppercorns
1 1/2 pounds okra
1/2 cup wine vinegar
Salt
4 tablespoons unsalted butter
1 1/2 cups chopped onions
2 ripe tomatoes, peeled and sliced
3 tender long green peppers left whole, or 2 other semi-hot peppers, tops and seeds removed
1/2 teaspoon crushed red pepper flakes
4 small sprigs thyme
3 sprigs oregano
3 tablespoons lemon juice
Put the chicken back and neck in a pan with 2 cups water and a few peppercorns and simmer 45 minutes. Strain and reserve stock.
Pare around the conical tops of the okra. Place in a bowl with the vinegar, sprinkle with salt, and set aside for 30 minutes.
Meanwhile, heat the butter in a heavy pan large enough to accommodate the chicken and okra. Cook the onions until limp. Remove from the pan and sauté the chicken pieces until golden on all sides, about 4 minutes,
Place the cooked onions, okra, tomatoes, and green peppers over the chicken pieces. Sprinkle all with some salt and pepper and the red pepper flakes. Place the herb sprigs over the top, add 1 1/2 cups reserved chicken stock and the lemon juice; cover and simmer 40 or 50 minutes, or until okra is tender. Adjust to taste with salt and pepper and serve hot.
Chick-pea Salad with
Garlic-Cumin Vinaigrette
(Nohut Salatasi)
4 Servings
1 cup dried chick-peas, soaked overnight, or 2 1/2 cups drained canned chick-peas
1 1/2cups finely diced red onion
Drain chick-peas and cook in water to cover until tender, about 2 hours or a little longer. Plunge them into cold water, then rub them between fingers to remove the skins. Rinse and drain. Toss in a bowl with onions.
Garlic-Cumin
Vinaigrette
About 6 tablespoons fine olive oil
4 garlic cloves, crushed (page 286)
1 red jalapeño, minced
3 tablespoons finely chopped mixed herbs: cilantro, thyme, mint, tarragon, parsley
2 tablespoons red wine vinegar or lemon juice
1 1/2 teaspoons coarsely crushed cumin seeds
Salt and freshly ground pepper
For the vinaigrette, whisk olive oil with garlic, jalapeño, herbs, vinegar or lemon juice, cumin, salt, and pepper. Pour over the salad and mix thoroughly. Adjust with salt and vinegar, let stand 30 minutes or longer, and serve at room temperature.
Classical Turkish Cooking. Copyright © by Ayla Algar. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
