Turkish spiced chicken with parsley salad from Simple: Effortless Food, Big Flavours (page 214) by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Allow to marinate from 30 minutes up to four hours. Can substitute cayenne pepper for Aleppo pepper.

  • peaceoutdesign on September 16, 2023

    I marinated skinless chicken breasts instead for 8 hours and BBQ'ed. I think that thighs with skin would have been better. This was tasty but the parley salad was what made it noteworthy.

  • mpo on April 05, 2021

    Easy enough recipe but nothing amazing compared to other recipes out there that are just as easy.

  • Foodycat on September 29, 2020

    I used skin-on, bone-in chicken legs and marinated them for about 8 hours before barbecuing them for 30 minutes. Really good!

  • purrviciouz on August 13, 2019

    I took note from other reviews and marinated the chicken overnight and put it on the grill. The chicken was super tender and flavorful. I added bulgur to the parsley salad to make it like a tabbouleh and pickled shallots instead of using red onion.

  • Jane on April 20, 2017

    The first night I made this I only marinated the thighs for 2 hours and I felt the flavors were rather muted. So I left two more thighs in the marinade for 24 hours and they were much more flavorful. So if you have the time, I suggest that. The parsley salad is good but next time I would use less oil. Also the recipe says "chop the parsley leaves finely" and I was pushed for time so I whizzed them in the processor. I think that was too fine - I'd have preferred the salad a little chunkier. The first night I served the chicken and salad with Roast potatoes with chili, mint and preserved lemon (page 269) which worked well then last night with Spelt with carrots & kale (page 118). The spelt dish was also a good accompaniment.

  • sosayi on April 14, 2017

    I also made only the chicken, but would definitely repeat! A quick, easy marinade made with ingredients I always have on-hand. I served it with roasted carrots dressed with a parsley-heavy chimichurri (hence why I didn't make the salad, as I was trying to use that up), and the Orzo with Lemon and Parsley. Great dinner!

  • Astrid5555 on November 05, 2016

    Only made the chicken part of the recipe without the salad and served with rice. Big hit with both (!) children, so this will definitely go into regular rotation.

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