One pot chicken stew with potatoes
By means of
Ingredients · Servings 4
- 2 tablespoons olive oil
- 4 onions
- 800 g small potatoes
- 4 cloves garlic
- 800 g chicken thigh
- 1 ss paprika powder
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 tsp smoked paprika
- 0.75 ts pul lip
- 1 ts salt
- 0,5 ts pepper
- 1 teaspoon sugar
- 2 tablespoons chopped parsley
- 4 dl chicken stock, optionally water + bouillon cube
- 2 tablespoons tomato paste
- 1 ts spicy pepper paste (tyrkisk paprikapuré)
- 400 g chopped tomatoes
- 2 bay leaves
- 0.5 pcs. lemon
- 65 g baby spinach
- 250 g cherrytomat
- 0.5 cucumber
- 0.5 pcs. onion
- 1 tablespoon olive oil
- 1 tsp sum
- 4 tablespoons natural yogurt, preferably a thick variety
Method · 1 h 20 min
- Preheat the oven to 200 °C. Find a large, wide pot, and put a little oil in the bottom of the pot.
- Peel the onion and cut it into wedges. Cut the potatoes into halves or quarters, depending on their size. Peel the garlic and cut into slices. Add everything to the pot along with the chicken pieces.
- Mix together paprika, oregano, cumin, cinnamon, smoked paprika, black pepper, salt, pepper and sugar in a small bowl and add to the pot. Add chopped parsley. Rub the seasoning well into the chicken and potatoes. It may be a good idea to use a glove here to avoid spillage.
- Mix together the stock, tomato paste and paprika paste, and pour it into the pot. Add the chopped tomatoes and bay leaves. Cut the lemon into slices and place them on top.
- Put the lid on and place the pot in the oven at 200 °C. Roast until the potatoes are tender, 45-60 minutes.
- Cut the tomato, cucumber, and onion, and mix it with the lettuce leaves. Add a little olive oil and sumac.
- Remove the lid from the pot and continue cooking for about 10 minutes, so that the skin of the chicken becomes crispy and delicious. Serve the one pot stew with the fresh salad and a good dollop of natural yogurt.
- Over 60 minutes
All in one pot! Perfect when you want a dinner that almost cooks itself. A bonus is that you get the best flavors of Turkish cuisine straight to your table. Juicy, boneless chicken thighs in the company of potatoes and onions, in a rich tomato-based sauce with warm spices.
- 2 tbsp olive oil
- 4 onions
- 800 g small potatoes
- 4 cloves garlic
- 800 g chicken thighs
- 1 tbsp paprika powder
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika powder
- 0.75 tsp ground black pepper
- 1 tsp salt
- 0.5 tsp pepper
- 1 tsp sugar
- 2 tbsp chopped parsley
- 4 dl chicken stock, optionally water + stock cube
- 2 tbsp tomato paste
- 1 tsp aci biber salçasi (Turkish paprika paste)
- 400 g chopped tomatoes
- 2 pcs. bay leaves
- 0.5 pcs. lemon
- Fresh salad: 65 g baby spinach
- 250 g cherry tomato
- 0.5 pcs. cucumber
- 0.5 pcs. onion
- 1 tbsp. olive oil
- 1 tsp. sumac
- To serve: 4 tablespoons natural yogurt, preferably a thick variety.
