Chilli Chicken with Figs and Candied Orange Rinds

I like to create new recipes with the fresh ingredients of each season. This year I experimented with figs. This recipe is a tasty recipe that brings the deep hot flavors of dried chillies together with the sweetness of fresh figs...kind of like North African dishes.



8 chicken thighs, de-boned and skinned (cut into two pieces if they are too large)
4 ripe fresh figs, quartered
4 chillies, chopped
1 large onion, thinly sliced (half moons)
1 cup of dry white wine
2 cups of chicken broth
1 cup chopped scallions
2 table spoons chopped cilantro (to decorate)
Sugar glazed orange rinds

Heat 2 tablespoons of vegetable or canola oil in a large skilled (preferably non-teflon)
Brown the chicken thighs on both sides, about 3 minutes on each side in the hot oil, set aside.
Add the onions to the skillet while the skillet is still very. Cook the onions stirring occasionally for about 3 three minutes, letting the onions brown.
Add the chillies cook for another minute
Add 3 of the quartered figs and cook for another minute or two, until the figs have softened and deformed
Add the white wine to deglaze the pan
Add the chicken broth and chicken pieces
Bring to boil and simmer for 15 minutes.

Serve over rice or pasta. Decorate with fresh cilantro, quartered pieces of the remaining fig and candied orange rinds.

From foodplay

Zesty calamari pasta with artichoke hearts

I have difficulty finding pasta with white sauces in Turkey. My favorite pasta in the US was linguine with white wine clam sauce. Turkish restaurants are more fans of tomato based sauces. I hope one day we will see more white wine based sauces which I find lot better suited to summer meals and more gentle on the subtle flavors of seafood. Here is a recipe I created - with no wine to my surprise as well. It has citrus flavors, and Asian after taste and it brings out the flavors and aroma of calamari.

Prepare 500 grams of pasta according to directions on the package. I used fettuccine in this case.

Chop the calamari into small squares or short strips
Marinate with the following while preparing the rest:
1/4 cup olive oil
2 tablespoons rice vinegar
1 table spoon soy sauce
1 tablespoon pepper flakes
1/2 tablespoon mustard powder
Juice of a lemon
(1/2 cup dry white wine, optional)

1/2 a medium sized onion, sliced into halfmoons
3 cloves of garlic, chopped
Fresh ginger, about the size of 3 garlic cloves, chopped
1 red bell pepper, sliced lengthwise
3 pickled artichoke hearts, chopped into 1 inch square leafs


Heat 1/4 cup olive oil in a pan
Add 1 tablespoon butter, let melt
Saute the onions and garlic for a few minutes, follow by sauteing the ginger
Add in the artichoke leafs
Add the calamari, keeping the marinade separate
Cook for a about a minute, then add the marinade, add 1 tablespoon of sugar
Reduce heat, and simmer for three more minutes. Try not to overcook the calamari.

Pour over pasta. Serve with fresh green onions or cilantro. Garnish with parmesan.

Baked Breakfast Pasta?

I woke up this morning to a light rain- which was a very refreshing way to start a hot summer day. I was too lazy to walk out of my building to pick up bread or tortillas for breakfast- I was craving for bread and cheese. So I came up with the following recipe with some leftover pasta (which I figured was basically strings of tortilla).

3 cups of leftover spaghetti, chopped into small pieces
Mix with
1/4 cup of feta cheese
1/4 cup of gruyere cheese
1/4 cup of tulum peyniri (or any other white cheese, saltier the better)
1/2 cup of chopped parsley
1/4 of an onion, finely chopped
3 scallions, chopped
1 teaspoon cumin
1 teaspoon red pepper flakes
Salt and pepper to taste

Mix all of the above and place in a pyrex that could fit into a toaster oven. Drizzle some olive oil over the mixture.

Blend two eggs with a 1/4 cup of milk. Pour over the mixture in the pyrex.

Crack two eggs on top and place in your toaster oven for 15 minutes, until the eggs reach your desired consistency. Longer if you prefer your eggs fully cooked.