Turkish-style Teriyaki

Ingredients

While the original Japanese Teriyaki is typically made with soy sauce, mirin, and sugar, our Turkish-style Teriyaki incorporates traditional Turkish ingredients and spices to add a unique twist. We have replaced mirin with pomegranate molasses for a tangy flavor and added a touch of Turkish spices to elevate the dish. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 1/4 cup (60ml) pomegranate molasses 1/4 cup (60ml) pomegranate molasses
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Sesame seeds, for garnish Sesame seeds, for garnish
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 20g
• Protein: 28g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the pomegranate molasses, soy sauce, honey, minced garlic, ground cumin, ground cinnamon, ground cloves, and ground black pepper. Mix well to make the Turkish-style Teriyaki sauce.
2. 2.
   Place the chicken pieces in a shallow dish and pour half of the Teriyaki sauce over them. Reserve the remaining sauce for later.
3. 3.
   Marinate the chicken in the sauce for at least 30 minutes, or refrigerate overnight for maximum flavor.
4. 4.
   Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess sauce to drip off, and add it to the skillet.
5. 5.
   Cook the chicken for 5-6 minutes per side, or until cooked through and nicely browned.
6. 6.
   Pour the reserved Teriyaki sauce into the skillet and cook for an additional 2-3 minutes, until the sauce thickens and coats the chicken.
7. 7.
   Remove from heat and garnish with sesame seeds and fresh cilantro.
8. 8.
   Serve the Turkish-style Teriyaki over steamed rice or with a side of Turkish bread.

Treat your ingredients with care...

• Pomegranate molasses — If you can't find pomegranate molasses, you can make your own by simmering pomegranate juice until it thickens to a syrupy consistency.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat a dry skillet over medium heat, add the cumin seeds, and toast for a few minutes until fragrant. Then grind them into a powder.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder herb flavor.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the Turkish-style Teriyaki before serving.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the Teriyaki sauce.
• To make it a complete meal, serve the Turkish-style Teriyaki with a side of grilled vegetables or a fresh salad.
• If you're short on time, you can use store-bought Teriyaki sauce and add Turkish spices to it for a quick and easy version of this dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Turkish-style Teriyaki hot over steamed rice or with a side of Turkish bread. Garnish with sesame seeds and fresh cilantro for an added visual appeal.

Presentation advice

Arrange the Turkish-style Teriyaki on a platter, drizzle some of the thickened Teriyaki sauce over the chicken, and sprinkle with sesame seeds and fresh cilantro. Serve with a side of steamed rice and garnish with a wedge of lemon for an elegant presentation.