Corn Fed Chicken, Oven Roasted With A Turkish Spice Mix «

Corn Fed Chicken, Oven Roasted With A Turkish Spice Mix

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I think corn fed chicken is the best chicken both in terms of flavor and texture. When I was in Istanbul last year I bought some Turkish chicken rub. For this recipe, I mixed the rub with olive oil, lemon juice and Chinese mushroom soy and used it as a marinade. I used the drippings as a base for the gravy. The result was great. If you cannot find Turkish chicken rub, ready made in your grocery store, I have added a recipe for making your own.


  • 1.5 Kg Corn fed chicken
  • 2 Tbsp Turkish chicken rub
  • Olive oil
  • 1 Tbsp Chinese mushroom soy sauce
  • 1 Tbsp Lemon juice
  • 3 Tbsp Chickpea flour
  • 250 ml Water
  • 3 Tbsp Veal stock, conc
  • 100 ml Cream

Turkish chicken rub

  • 1 Tsp Cumin
  • 1 Tsp Sweet paprika
  • 1/2 Tsp Curry powder
  • 1/2 Tsp Chili powder
  • 1/2 Tsp Cilantro
  • 1/2 Tsp Salt
  • 1/2 Tsp Oregano
  • 1/4 Tsp Coriander seeds, ground
  • 1/4 Tsp garlic powder


  1. For the marinade, mix the rub together with soy sauce, olive oil and lemon juice
  2. Put the chicken on a grill rack in an oven roasting tray
  3. Brush the marinade on the chicken and under the skin and let the chicken rest at room temperature for 1 hour
  4. Preheat the oven to 175 °C
  5. Add water to the tray (300 ml ) and bake the chicken in the oven for 60-80 minutes until the inside temperature is 70 °C
  6. Add water to the tray if it runs dry
  7. In a sauce pan, add chick pea flour and water and mix thoroughly
  8. Heat the pan on medium high and stir until the mixture has thickened
  9. Add veal stock, cream, and the drippings from the chicken
  10. Add salt and pepper to taste

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