The ultimate comfort food

Turkish chicken with eggs and flat breads

Cooler weather often translates to comfort food. And comfort food has become associated with sadness and comfort eating, carrying with it an element of taboo. Which is fine really, because if our indulgences in our weaker moments and food secrets aren’t a little bit naughty, what’s the point of having them? This dish is comforting in the truly fulfilling sense, not that carb-laden secret-spoonfuls-in-the-kitchen when no one is looking sense. The smoky Turkish flavours are rich, copious and warming. The smell of it cooking fills your kitchen with those fabulous stomach-aching aromas that bring with them the sort of sentiments that mean no one need be miserable ever again.

From page 88 of Kitchen Coquette

Ingredients

2 tbsp grapeseed oil

1 red onion, finely chopped

400 g (14 oz) tinned crushed tomatoes

1 tbsp soft brown sugar

500 g (1 lb 2 oz) cherry tomatoes

2 eggs

200 g (7 oz) Persian feta

a handful of coriander leaves

a handful of mint leaves

Meatballs

1 red onion, finely chopped

2 tsp ground coriander

2 tsp ras el hanout

2 tsp sumac

2 tsp ground cumin

2 garlic cloves, finely chopped

1 egg

600 g (1 lb 5 oz) minced (ground) chicken

sea salt and freshly ground black pepper

To serve

naan breads

Method

For the meatballs, place half the onion in a bowl and add the spices, garlic, egg and chicken and season with the salt and pepper. Mix well and, using wet hands, roll into 32 even walnut-sized balls.

Heat the oil in a large frying pan over high heat and sauté the onion until just translucent. Remove the onion, return the pan to heat and add the meatballs, in batches, and cook until browned all over. Return all the meatballs to the pan and add the onions, tinned tomatoes and sugar. Cook for 10 minutes, or until the liquid is reduced by half. Add the cherry tomatoes and cook for another 5 minutes until the skin is just starting to burst. Crack the eggs into the centre of the mixture and cook for 3 minutes, or until the eggs are cooked to your liking.

Scatter the feta, coriander and mint leaves over the top and serve, directly from the pan, with the naan breads.

For more recipes see theothercrumb.blogspot.com