Chicken and turkey
Mahmudiye is one of the palace dishes that brings sweet and savory flavors together on one plate: chicken is cooked with dried apricots, raisins, and almonds, while cinnamon ties the flavors together. A small amount of honey is used instead of sugar, not to sweeten the dish but to round out the tartness of the apricots. Add the dried fruit at the end.
Melt the butter in a pot. Add the chicken pieces skin-side down and turn them over high heat until each side is golden. The seared surface holds the juices inside.
Add the diced onion and cook, stirring, until translucent. Sprinkle in the cinnamon and black pepper. Blooming the spices in the fat lets their aroma infuse the dish.
Add the hot chicken broth and salt, then bring to a boil. Cover and simmer over low heat for 30 minutes. The chicken is safely cooked when a thermometer inserted into the thickest part reads 74°C / 165°F and there is no pink near the bone.
Arrange the drained apricots and raisins in the pot, drizzle with honey, and cook for 10 more minutes. The apricots should plump up and soften without falling apart.
In a separate dry pan, cook the almonds, stirring, until their edges begin to color. Sprinkle them over the dish. Do not add the almonds at the beginning; staying in the pot too long will soften them and make them lose their crunch.
Soak the dried apricots and raisins in warm water for 20 minutes, then drain them; dried fruit that has not been soaked will absorb the liquid in the pot and leave the dish dry.
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