Sevtap's Turkish Chicken

My favourite Turkish recipe from Sevtap Yuce's cookbook "Turkish Flavours - Recipes from a seaside cafe". Serve the chicken with rice pilaf.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  kg chicken thigh (boneless, skin off)
• 2  tablespoons olive oil
• 1  large onion
• 1  tablespoon ground allspice
• 2  cinnamon sticks
• 1  kg  ripe tomatoes, diced
• 3  long green chilies, chopped
• 100  g pine nuts, toasted
• 100  g currants
• 1  handful flat leaf parsley

Directions

1. Heat the olive oil in a large pan and fry the onions over medium/low heat until soft and golden, but not brown (approx. 10 minutes).
2. While the onions are cooking, cut the chicken thighs into bite size chunks and dice the tomatoes.
3. Add the chicken, allspice and cinnamon sicks and stir to coat the chicken.
4. Add the tomatoes, chillies, pine nuts, currants and parsley. Season with freshly cracked black pepper and a little sea salt.
5. Cover and cook over low heat for 40 minutes or until chicken is tender. Serve over pilaf rice (and with accompaniments such as cucumber, red onion, coriander leaves and mint leaves).