Turkish Style Chicken Stew Recipes
TAVA OR TURKISH STEW
This is a delicious Turkish dish that was created for American palates close to the military base. The recipe for tava does not have to be exact, you can add more or less of your ingredients to taste. The secret ingredient for the Turkish taste is the red peppers. Serve over rice.
Provided by Carrie H
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
- Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese.
- Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
Nutrition Facts : Calories 397 calories, Carbohydrate 9.4 g, Cholesterol 113.1 mg, Fat 19.5 g, Fiber 1.8 g, Protein 43.7 g, SaturatedFat 9.1 g, Sodium 854.4 mg, Sugar 4.7 g
TURKISH-STYLE CHICKEN STEW
From the blog "Surfing the world cuisine", whose author is a Lithuanian woman living in Turkey. She explains that this is not a traditional recipe, but in the Turkish tradition and using seasonal ingredients. Turkey exports most of its dried tomatoes, but they are available and why not use them? I have not made this, but it sounds quite appealing.
Provided by duonyte
Categories Stew
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Place tomatoes in a small bowl, cover with hot water and let stand ten minutes. Drain and julienne.
- Heat oil in a large pot and add the chicken and chopped onions. Cook about five minutes, then add the chopped green pepper and cook three minutes longer.
- Add the tomatoes, thyme, salt and pepper, and enough water to cover (I think I'd use broth), bring to a boil, reduce to a simmer and cook 10 minutes.
- Add the spinach and half the green onions and parsley. Squeeze in some lemon juice - I'd add a bit at a time, to make sure it's not too sour. Cover and cook one minute longer. Remove from heat.
- Ladle into serving bowls and garnish with the remaining green onions and parsley.
Nutrition Facts : Calories 228.2, Fat 11.6, SaturatedFat 1.8, Cholesterol 50.4, Sodium 649, Carbohydrate 13.4, Fiber 3.9, Sugar 6, Protein 19.8
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