Turkish Style Chicken With Hunkar Begendi Recipe

Name: Turkish Style Chicken With Hunkar Begendi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CHICKEN:; 4 Lbs. Chicken Pieces (I usually use Thighs or Leg Quarters); Olive Oil for browning Chicken; 4 Lg. Onions, sliced into half-moon shreds; 3-4 Lg. Cloves Garlic; 1 Tbsp. Ground Coriander Seed; 1 tsp. Turkish Saffron; 1 tsp. Turkish Chile Pepper (kirmizi biber); 1 tsp. Ground Cumin Seed; 1 Lg. can Whole Peeled Tomatoes; 1 Jar Peeled Roasted Red Bell Peppers; 3 Tbsp. Capers (or Caperberries); 3 Bay Leaves; 1/4 Cup Raisins; 1 Cup Pitted Calmata Olives, halved; 2 Cups Chicken Broth; Salt and Pepper to taste; 1/4-1/2 Cup Toasted Walnuts, chopped or Pine Nuts; FOR EGGPLANT HUNKAR BEGENDI:; 3-4 Medium Eggplants; 1 Tbsp. Lemon Juice; 6 Tbsp. Flour; 4 Tbsp. Butter; 1/2 -1 Cup Hot Milk; Grated Nutmeg (small amount); 1/4 - 1/2 Lb. Grated Kasseri Cheese; Salt and Pepper to taste

Servings: persons

FOR CHICKEN:
4 Lbs. Chicken Pieces (I usually use Thighs or Leg Quarters)
Olive Oil for browning Chicken
4 Lg. Onions, sliced into half-moon shreds
3-4 Lg. Cloves Garlic
1 Tbsp. Ground Coriander Seed
1 tsp. Turkish Saffron
1 tsp. Turkish Chile Pepper (kirmizi biber)
1 tsp. Ground Cumin Seed
1 Lg. can Whole Peeled Tomatoes
1 Jar Peeled Roasted Red Bell Peppers
3 Tbsp. Capers (or Caperberries)
3 Bay Leaves
1/4 Cup Raisins
1 Cup Pitted Calmata Olives, halved
2 Cups Chicken Broth
Salt and Pepper to taste
1/4-1/2 Cup Toasted Walnuts, chopped or Pine Nuts
FOR EGGPLANT HUNKAR BEGENDI:
3-4 Medium Eggplants
1 Tbsp. Lemon Juice
6 Tbsp. Flour
4 Tbsp. Butter
1/2 -1 Cup Hot Milk
Grated Nutmeg (small amount)
1/4 - 1/2 Lb. Grated Kasseri Cheese
Salt and Pepper to taste

1
FOR CHICKEN:
2
Brown chicken in a little olive oil. Place pieces in roasting pan, and then brown onions and garlic in oil from chicken. Add the 4 spices, and cook a bit longer. Add to chicken pieces in roasting pan, along with rest of ingredients, except walnuts. Roast for about 2 hours, until chicken is tender. Remove chicken pieces and cool them to handling temperature. Discard bay leaves. Remove skin and bones from chicken, and pull meat into large shred. Return meat to pan, mix and adjust seasonings. Heap onto serving platter and top with the nuts.
3
Serve over Hunkar Begendi
4
FOR HUNKAR BEGENDI:
5
Poke holes in eggplants with a fork, and cook over hot coals or flames, close to heat source. Keep turning them so all four sides cook and turn dark brown and charred, and flesh inside becomes very soft.
6
Hold top of eggplant with a towel, over a large bowl. Cut down the side, and scoop out the inside, into the bowl. Remove any pieces of charred skin that may fall in.
7
Mash the pulp and whip with wire whisk, as you add lemon juice. Beat until it becomes light in color and broken down to a creamy consistency.
8
Melt butter in pan and mix in flour. Slowly add half the milk and stir until thickened. Add a small grating of nutmeg. Add the eggplant, and cheese and heat a few minutes, stirring. Add more milk if it appears too thick. Season with Salt and Pepper.
9
Serve with either stewed meat or Turkish Style Chicken heaped in the center.

1392

kcal

Calories

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: FOR CHICKEN:, 4 Lbs. Chicken Pieces (I usually use Thighs or Leg Quarters), Olive Oil for browning Chicken, 4 Lg. Onions, sliced into half-moon shreds, and more.

Yes, Turkish Style Chicken With Hunkar Begendi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkish Style Chicken With Hunkar Begendi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions