Turkish chicken recipe

• 1 kg (2.2lbs) chicken thighs
• 3 tbsp olive oil
• 1 large onion, chopped
• 1 tbsp ground allspice
• 3 cinnamon sticks
• 1 kg (2.2lbs) tomatoes, diced
• 3 long green chillies
• 100 g (3.5oz) pine nuts, toasted
• 100 g (3.5oz) currants
• 2 handfuls flat-leaf parsley
• 1 pinch sea salt
• 1 pinch freshly cracked black pepper

1. Cut the chicken thighs into bite-sized pieces.
2. Heat the olive oil in a large saucepan.
3. Fry the onion over medium heat for 10-15 minutes, or until soft but not browned.
4. Add the chicken, allspice and cinnamon sticks and stir to coat the chicken.
5. Add the tomato, chillies, pine nuts, currants and parsley.
6. Sprinkle with a little salt and lots of black pepper.
7. Cover and cook over low heat for 40 minutes, or until the chicken is tender.
8. Serve the chicken with rice pilaf, cucumber, red (Spanish) onion, coriander leaves and mint leaves.
9. Traditionally the rice is cooked with the spices, pine nuts and currants, but I prefer to cook them with the chicken.

chicken, olive oil, onion, ground allspice, cinnamon sticks, tomatoes, nuts, currants, parsley, salt, freshly cracked black pepper

Taken from www.lovefood.com/guide/recipes/15884/turkish-chicken-recipe (may not work)