Turkish Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 chickens or 4 double breasts with skin and bones
- 3 carrot (s)
- 25 pointed peppers
- 10 tomato (s)
- 18 medium potato (s)
- 2 bunch spring onion (s)
- 2 cans tomato (s)
- 4 clove garlic
- 1 bunch parsley, smooth, chopped
- 8 tablespoon tomato paste
- 250 ml water
- salt and pepper
- Thyme, dried (kekik, can be found in Turkish grocery stores)
- Chicken seasoning
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Divide the chicken into wings, thighs and lower legs, back and breasts (alternatively, cut the double breasts in half). Rub the meat with salt, pepper and chicken seasoning. Fry all over in a pan in oil and then place in a roaster with a lid.
- Peel the carrots and cut into slices. Clean the pointed peppers and cut into slices. Wash the tomatoes and cut into pieces. Peel the potatoes and cut into pieces the size of a thumbnail. Clean the spring onions and cut into slices. Chop the canned tomatoes and save the juice. Peel off the garlic cloves and cut into small cubes.
- Mix all the vegetables together in a bowl and add the tomato juice. Season everything with salt, pepper, biscuit and some chicken seasoning. Then fry the vegetables in portions in the remaining oil in the pan. Then pour over the meat in the roaster. Mix the tomato paste with water and pour over it.
- Braise in a closed roaster in a preheated oven at 200 ° C for about 60 minutes. Then remove the lid and fry open for another 20 minutes.
- Sprinkle the finely chopped parsley over the top before serving.
- Fresh flatbread goes well with it.
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