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Chef and food writer John Gregory-Smith shares this delicious, lavish chicken dish from his latest cookbook, Turkish Delights. Combining succulent chicken with dried fruit and nuts, this hearty main was traditionally enjoyed at 15th and 16th century dinner parties. This modern take adds orzo, which complements the apricot and cinnamon beautifullly. What's more, this easy Turkish recipe can be ready in just 30 minutes! See method
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