published Jan 08, 2024, updated Jan 28, 2024 My Turkish chicken recipe takes something we’re all familiar with — juicy, mouthwatering baked chicken — and hopefully introduces a few new Middle Eastern flavors and ingredients! To start, chicken thighs are quickly seared and then baked. With this method, and with a bit of broth, the meat stays succulent and moist. I finish off this recipe by baking the spinach, bulgur wheat, and juicy thighs in chicken stock into a sort of soft, golden pilaf. I chose bulgur specifically because it’s pleasantly chewy, like quinoa or couscous, and because it does a great job of picking up other seasonings. I usually use it in salads, like fresh Turkish kisir or Mediterranean tabouli, but it’s also great for frying and baking like with this Turkish chicken — or even in crispy croquettes!
Recommended Tools
Cast Iron Skillet – A good, oven-proof skillet is the key to a whole world of one-skillet recipes — you can go right from the stovetop to the oven to the kitchen table with no problem!
Storing and Reheating
Place all leftover chicken, spinach, and sauce in the same airtight container for storage — it’s the best way to keep the meat moist. Refrigerate for up to 4 days. Reheat in the skillet or a baking dish, veggies and all, in an oven around 350°F. Add a little more stock to keep it moist, and cook only until warmed through. Add fresh cheese and parsley to serve. Love this recipe? Share it with the world on Pinterest.
