Somer Sivriglu, Head Chef of Efendy will shares one of the recipes from his new book, Anatolia (Murdoch Books). Recreating the flavours of Turkey with his Chicken Kepaps with Prune Orzo Pilav. Made with the finest local ingredients.
30 Minutes. Make A Restaurant Meal At Home.
400g free range skinless chicken breast
2 sprigs of thyme
125ml natural Greek yoghurt
50g capsicum paste
1/2 teaspoon cumin
1/2 teaspoon chilli flakes
40g sliced almonds
1 large natural chicken stock cube
1 cup orzo pasta
Soak skewers in water. Cut the chicken into large bite size pieces. Mix together the yoghurt, capsicum paste, cumin, chilli flakes, picked leaves of the thyme, salt, pepper and 50ml of olive oil and set to one side. If you have extra time marinate for as long as possible.
Fill a pot ¾ fill with water, a pinch of salt and the stock cube. Once boiled stir to ensure the stock cube has dissolved. Add orzo pasta and cook for 8 minutes until al dente (stir occasionally). Drain well and stir through the feta, almonds and prunes chopped into small pieces. Cover with foil and allow to rest for a few minutes.
Thread the chicken pieces on to the skewers – 2 per person. Heat a grill or fry pan to hot and cook for 5 minutes on one side, turn and cook for 3 minutes on the other side. Remove from the heat, cover with foil and rest for 2 - 3 minutes.
Divide the orzo pilav into your plates and place two skewers on each plate.
This recipe was created by Efendy. For more information visit www.efendy.com.au
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