Forget French-Style Meat: This Turkish Chicken Recipe Is Easier, Juicier, and Better Anyway!
However, for this recipe you’ll need a bit of tea.
Every home cooker surely knows a couple of chicken recipes by heart, though sometimes these recipes become way too dull to use them another time this week. If you’ve been feeling like this lately, consider turning to Turkish cuisine and prepare the chicken in a little bit different and definitely exotic way.
We guarantee the meat will turn out juicy and tender, and the secret to this magic is, well, usual tea.
Ingredients: 800 g of chicken, 2–3 medium onions, 4 teaspoons of tea, 500 ml of water, 4–5 lemon slices, 1 teaspoon of salt, black pepper to taste, a couple of tablespoons of vegetable oil.
First, make some tea. You can use tea bags or loose-leaf tea— in the latter case, you’ll need four tablespoons. Pour in half a liter of hot water, bring to a boil, remove from heat, and let it infuse.
Season the chicken with salt and pepper on both sides, about one teaspoon of salt per kilogram. Heat oil in a skillet, add the chicken, and fry over high heat until golden brown, about 4–5 minutes per side. Remove from heat, slice the onion, and fry in the same oil.
Slice the lemon; it’s best to peel it first. Take a cauldron or deep skillet. Place the chicken and onions inside, season with salt and pepper, add the lemon, and pour in the tea.
Place over heat and simmer for about 40 minutes. Remove the cooked chicken and serve with your favorite side dish.
