Flavour: The new recipe collection from the SUNDAY TIMES bestseller by Sabrina Ghayour

Author:Sabrina Ghayour [Ghayour, Sabrina]
Language: eng
Format: epub
ISBN: 9781783255115
Publisher: Octopus
Published: 2023-10-11T23:00:00+00:00

Tavuk Güveç

My love for Turkish cuisine is well known and this chicken recipe is another one of those recipes that just has to be shared. Having published the meat version of güveç in my previous book Persiana Everyday, I wanted to present this lighter chicken version to you, too. The Turkish pepper paste of the classic recipe can be hard to find, so I have replaced it here with paprika. But should you find a jar, simply swap it in for the paprika to experience the real deal. Either way, this is another one-pot comfort classic that is so delicious it will become a household favourite. I like to serve this with plain boiled rice or bread.

SERVES 6

olive oil

2 large onions, roughly chopped

1kg bone-in, skinless chicken thighs

1 head of garlic, cloves separated, peeled and kept whole

4 bay leaves

1 teaspoon paprika

1 teaspoon pul biber chilli flakes

1 teaspoon dried wild oregano

1 teaspoon dried mint

4 tablespoons tomato purée

500g new potatoes, halved

2 red peppers, cored, deseeded and cut into big chunks

4 large tomatoes, halved

Maldon sea salt flakes and freshly ground black pepper

METHOD

Place a large saucepan over a medium-high heat, drizzle in some olive oil and cook the onions until softened and translucent. Stir in the chicken and garlic cloves, then add the bay leaves, spices, dried herbs, tomato purée and a generous amount of salt and pepper. Cook for 5 minutes, stirring occasionally. Add the potatoes, red peppers and tomatoes and cook for a further 5 minutes.

Pour over enough boiling water to just about cover the ingredients, reduce the heat to a gentle medium heat and cook uncovered for 2 hours, stirring occasionally. Taste and adjust the seasoning if desired, then serve. This needs no accompaniment.

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