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Turkish Chicken Hotpot by Nici Wickes

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Nici Wickes -


Delicious Turkish Chicken Hotpot

Serves  4


This recipe is inspired by the famous ‘testi kebabi’ I had whilst in Istanbul – meat and an intriguing mix of herbs and spices cooked in a sealed clay pot.


50g of butter

8-10 chicken drums

6 shallots

2 medium tomatoes (fresh or tinned) –chopped roughly 4 small garlic cloves – peeled and crushed 2 assorted capsicum (green & red), sliced lengthwise into strips 1 medium carrot, diced

1 heaped teaspoon paprika

½ tsp dried dill

2 bay leaves

2 Tb olive oil

1 Tb pomegranate molasses

1 tsp salt and 1/2  tsp black pepper 

½ cup stock or water (or enough to half cover the chicken)

Small handful of mint

4 store-bought flat breads


Pre-heat the oven to 200 C (400 F).

Generously butter the bottom and sides of an ovenproof dish. Place chicken, peeled shallots, tomatoes, garlic, capsicums, carrot, herbs and spices and mix together.

Add the butter in dabs on top, the olive oil and pomegranate molasses. Add the water (or stock) last.

Add enough that it comes up halfway over the meat only. Close the lid (or seal with foil) tightly.

Cook for 45mins – 1 hour. Drums don’t take long to cook in this high pressure environment! Lift the lid and give it a stir and test that meat falls easily away from the bones. When it does, it is done. If not, cook some more.


To serve: De-bone each drum by slipping the meat off the bone with a fork. You can also remove the skin and discard, it has done its work by providing flavour. 


Serve on a platter, pouring the vegetables and juices over last and garnishing with fresh mint if you wish.

Serve with salad and warm pita bread.


Picture by Todd Eyre.