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Aleppo Pepper Chicken

Printed From: Foods of the World Forum
Category: Asia
Forum Name: The Middle East
Forum Discription: From Turkey and the Arabic Peninsula to Pakistan and the far corners of Alexander's Empire.
Printed Date: 24 June 2018 at 07:00

Topic: Aleppo Pepper Chicken
Posted By: TasunkaWitko
Subject: Aleppo Pepper Chicken
Date Posted: 20 April 2017 at 09:40
This recipe comes from Lisa's " - Panning the Globe " blog, and full credit goes to her.

The timing of my discovery of this recipe was most fortuitous. I had recently ordered some Aleppo pepper, based on Brook's enthusiastic accounts of it; when it arrived, I sampled a bit of it, and was immediately impressed. Even better, The Beautiful Mrs. Tas found that this pepper is "mild" enough for her to enjoy in moderation, as well.

With this serendipitous development, I eagerly looked for a few opportunities that would allow me to explore this pepper; it wasn't more than a couple of days later when Lisa's blog post appeared in my inbox, highlighting Turkish cuisine. I saw this recipe, and knew that it would only be a matter of time before we tired it.

Sure enough, we made this for supper last night, and enjoyed it very much! The yogurt does an amazing job of keeping the chicken moist and tender. The combination of the Aleppo pepper and the lemons is simply outstanding, resulting in a tangy, lively sauce.

I highly recommend this recipe, especially for those who want to try something a little different. We broiled ours in the oven, but I would very much suggest, especially this time of year, preparing this on the grill over charcoal, wood or even gas. Something about the flavor profile just begs for the smoky infusion that only fire can provide....

Without further ado, here it is:

Quote Aleppo Pepper Chicken

Prep time
10 mins

Cook time
12 mins

Total time
22 mins

Serves: 6-8


3 tablespoons Aleppo pepper (crushed or flakes)*
2 cups plain whole-milk Greek-style yogurt (16 ounces)
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
4 tablespoons tomato paste
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
10-12 garlic cloves, flattened and skins removed
2 unpeeled lemons, sliced into thin rounds.
4 pounds skinless boneless chicken thighs

*If you have no access to Aleppo pepper, you can use Maras Pepper, or substitute 4 teaspoons dried crushed red pepper plus 4 teaspoons Hungarian sweet paprika.

1. In a large bowl combine the 3 tablespoons Aleppo pepper with 2 tablespoons warm water. Stir and let sit for 5 minutes for the water to be absorbed. (if using red pepper flakes and paprika, combine 4 teaspoons of each in the bowl with 4 tablespoons warm water)

2. Add the next six ingredients to the bowl: Yogurt, oil, vinegar, tomato paste, salt, and pepper. Stir thoroughly to combine.

3. Next mix in the garlic and lemon slices. Add the chicken and stir to fully combine all ingredients.

4. Cover bowl with plastic wrap and chill for at least an hour (and up to a day)

5. Preheat the barbecue to medium-high heat. Rub oil over the grates. Sprinkle chicken with salt and pepper. Grill the chicken about 6 minutes per side, or until cooked through.

6. Serve with grilled lemons and garlic. Enjoy!

If you try this, let me know what you think - and please do visit Lisa's blog, in order to post some feedback there, as well.



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Posted By: Melissa Mead
Date Posted: 20 April 2017 at 17:21
This sounds great!

Melissa -

Posted By: TasunkaWitko
Date Posted: 21 April 2017 at 08:14
It tastes great too, Melissa!

If I remember correctly, you get your spices from Penzey's. They should have Aleppo pepper; but if not, here's where I got mine:

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Posted By: HistoricFoodie
Date Posted: 21 April 2017 at 08:42
Something to keep in mind, too, is that Aleppo seeds and plants are fairly available, and you can grow your own.

But we hae meat and we can eat
And sae the Lord be thanket

Posted By: Melissa Mead
Date Posted: 21 April 2017 at 17:41

Melissa -

Posted By: gracoman
Date Posted: 23 April 2017 at 09:21
Not to hijack this thread but another chili pepper to take a close look at is Urfa Biber.  A Turkish chili pepper described as "Raisen meets coffee".  It adds depth and, like Aleppo, Urfa seems to pair well with everything.

Posted By: Margi Cintrano
Date Posted: 24 April 2017 at 08:07


Definitely sounds dazzling dynamic .. 

Thanks for posting the recipe ..

Gourmet´s Choice - Time Out In Spain ...

WEBSITE: / Beyond Taste, Oltre il Gusto ..

Posted By: HistoricFoodie
Date Posted: 27 April 2017 at 06:46
G-man, where do you get the urfa chilies?

I've been intrigued with them since first reading Ana Sortun's great description. But I've never found them for sale.

Among other things, she makes her harissa and mubammara using them.

But we hae meat and we can eat
And sae the Lord be thanket

Posted By: TasunkaWitko
Date Posted: 27 April 2017 at 08:17
Reading gMan's description, I'd certainly be interested, as well. After trying the Chilean Merquén that he suggested (and loving it), this Urfa Biber sounds really nice, too.

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Posted By: gracoman
Date Posted: 27 April 2017 at 16:50
Urfa Biber is available on Amazon but I ordered it from - The Spice House . 

Posted By: gracoman
Date Posted: 29 April 2017 at 18:09
The Spice house is offering a 20% off all orders on April 30 and May 1st by using promo code SPRING17 at check out.  They still get ya with the shipping so there's that.

If a Middle Eastern mkt is available Urfa should be there.  Urfa can also be found much cheaper in bulk online but I'm not planning to bathe in it anytime soon Wink

Posted By: HistoricFoodie
Date Posted: 29 April 2017 at 19:19
You can also save almost a buck and a half by ordering it from Spice House in the zip-lock replacement bag. In fact, the 2-oz glass jar is the most expensive version. Use the little arrow to explore other options there.

But we hae meat and we can eat
And sae the Lord be thanket

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