Potatoes with chicken

Potatoes with chicken

Tavuklu patates

By
From
Turkish Fire
Serves
4-6
Photographer
Alicia Taylor

This is a great dish if you are having a family gathering for lunch — or for dinner, any night of the week. It would be wonderful to cook this in a wood-fired oven.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
8 chicken thigh cutlets, on the bone, and with the skin on
3 tomatoes, grated, juice reserved, skin discarded
1 tablespoon tomato paste
4 garlic cloves, peeled
125ml chicken stock or water
4 small desiree potatoes, peeled and quartered
4 long green chillies
chopped flat-leaf parsley, to garnish
crusty bread, to serve
Rocket salad, to serve

Method

  1. Preheat the oven to 160°C.
  2. Heat the olive oil in a large frying pan over a medium–high heat. Sear the chicken cutlets on both sides for a few minutes, until nicely browned. Remove from the pan and set to one side.
  3. Add the grated tomatoes and all their juice to the pan, along with the tomato paste and garlic cloves. Season with sea salt and freshly ground black pepper and stir for about 5 minutes. Add the stock or water and mix through.
  4. Place the potatoes in a deep baking dish, then layer the chicken over the potatoes. Add the whole chillies, then cover with the tomato sauce.
  5. Cover with foil and bake for 35–40 minutes, or until the potatoes are tender and the chicken is cooked through. Sprinkle with parsley and serve with crusty bread and rocket salad.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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