Serves 6

INGREDIENTS

1 kg chicken thighs
3 tablespoons olive oil
1 large onion, chopped
1 tablespoon ground allspice
3 cinnamon sticks
1 kg tomatoes, diced
3 long green chillies
100 g pine nuts, toasted
100 g currants
2 handfuls flat-leaf parsley
sea salt
freshly cracked black pepper

TO MAKE

Cut the chicken thighs into bite-sized pieces. Heat the olive oil in a large saucepan. Fry the onion over medium heat for 10–15 minutes, or until soft but not browned. Add the chicken, allspice and cinnamon sticks and stir to coat the chicken. Add the tomato, chillies, pine nuts, currants and parsley. Sprinkle with a little salt and lots of black pepper. Cover and cook over low heat for 40 minutes, or until the chicken is tender.

Recipe from Turkish Flavours: Recipes from a seaside cafe by Septav Yüce. Published by Hardie Grant. Meet the author at a special event on Thursday March 22.