For those looking to bring the rich aromas of Ottoman cuisine to modern dishes, here is a unique recipe: Ottoman Sherbet Marinated Chicken. This recipe offers a balanced blend of sweet and spicy flavors. The distinctive aromas of the sherbet, harmonized with the chicken, appeal to both the eye and the palate.
Ottoman Sherbet Marinated Chicken Recipe
How To Make Ottoman Sherbet Marinated Chicken ?
Nutritional Information (Per Serving)
Ingredients
Ottoman Sherbet (Marinade)
1 liter of water
2 tablespoons of pomegranate molasses
3 tablespoons of honey
1 cinnamon stick
5-6 cloves
1 tablespoon of rose water
1 teaspoon of black pepper
Half a teaspoon of grated nutmeg
Chicken
1 kg boneless chicken breast or thighs
2 tablespoons of olive oil
Salt and pepper (optional)
Instructions
Preparing the Ottoman Sherbet
Add water to a saucepan and bring it to a boil over medium heat.
Once boiling, add pomegranate molasses, honey, cinnamon stick, and cloves.
Let the mixture simmer on low heat for about 10 minutes to release the flavors.
Before removing from heat, add rose water, black pepper, and grated nutmeg. Allow the sherbet to cool.
Marinating the Chicken
Place the chicken pieces in a large bowl.
Pour the cooled Ottoman Sherbet over the chicken, ensuring it is fully coated.
Cover the bowl with plastic wrap and refrigerate for 2 hours. For a more intense flavor, extend the marination time.
Cooking the Chicken
Preheat the oven to 200 °C (392 °F).
Arrange the marinated chicken on a baking tray. Drizzle with olive oil.
Bake the chicken in the oven for approximately 30-35 minutes. For a crispier texture, use the fan setting on your oven.
Notes on Ottoman Sherbet Marinated Chicken Recipe
The Ottoman Sherbet not only imparts a deep flavor to the chicken but also tenderizes the meat.
The rose water in the sherbet provides a balanced taste when combined with spices, but you can adjust the quantity to suit your preference..
For a smoky flavor, you can grill the chicken over corn cobs instead of baking.
