Turkish Chicken Casserole Recipe (Tavuk Güveç)
This crowd-pleasing tavuk güveç - also known or restaurant menus as Turkish chicken casserole - is cooked and served in a traditional clay pot; the güveç. It makes for a hearty meal and can be served on its own or with accompaniments.
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Equipment
- 1 frying pan
- 1 sharp knife
- 1 shallow güveç pot (or shallow oven dish)
- 1 chopping board
Servings 2 people
Ingredients
- 450 grams chicken breast (chopped into bite-sized chunks)
- 2 medium tomatoes (peeled & roughly chopped)
- 5 cloves garlic (peeled & roughly chopped)
- 1 medium onion (peeled & halved from top to bottom and sliced into half moons)
- 1 medium red bell pepper (deseeded & chopped into small pieces)
- 1 medium long green pepper (left whole or chopped into large chunks)
- 150 grams button mushrooms (roughly chopped into small chunks)
- 2 teaspoons dried thyme (dried thyme or oregano)
- 2 teaspoons tomato paste
- 20 grams butter
- 1 tablespoon olive oil
- 1 teaspoon salt (or to season to taste)
For The Chicken Marinade
- 2 teaspoons Turkish chicken spice mix (or cajun spices)
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon chilli flakes
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cumin
- ¼ lemon (juice of)
Instructions
- First of all, add your chicken pieces to a bowl along with all of the marinade ingredients. Mix them all together to ensure all the chicken pieces are coated and then leave to one side for a couple of hours.
- When you are ready to make your chicken güveç, add your butter, olive oil, one of your chopped tomatoes and kekik to your clay pot and place in the centre of your oven.
- Turn the heat to
200 °C so that your dish starts to heat up along with the ingredients. - Meanwhile, fry your marinated chicken pieces on a high heat for three or four minutes until it is coloured on the outside.
- Now remove your clay pot from the oven, add your chicken pieces and salt and give everything a stir.
- Also pour in 3 tablespoons of your diluted salça mix and place back in the centre of the oven for 15 minutes.
- Meanwhile, in the same pan you used for your chicken, add your onion, red pepper, mushroom and garlic to the frying pan and fry over a high heat for approximately 5 minutes until they have coloured and softened (add more oil if necessary) before adding your second chopped tomato.
- Give all of that a stir for a few seconds before removing from the heat.
- After 15 minutes, remove your clay pot chicken from the oven and scatter the fried vegetables and tomato over the top before gently pushing them down into the juices.
- At this stage, you can add more of the diluted salça if you like.
- Now place your fresh green pepper over the top and return the chicken casserole to the oven for a further 10 minutes or until our green pepper has started to colour and soften.
- Remove from the oven and serve immediately.
Notes
- As with all of our recipes, our Turkish chicken casserole nutritional values are calculated by a 3rd party API and are meant as a rough guide only. Please do your own due diligence if you have any special dietary requirements.
- Turkish markets sell long, pointed green peppers (sivri biber). If you can't get these, a green bell pepper is fine.
- Some people like to have melted kaşar cheese over the top of your chicken güveç. If you want to add cheese, grate it over the top after cooking and pop it back in the oven for a minute or two until it has melted. Choose a cheese that melts easily.
- We have said in the recipe that you can serve your chicken güveç immediately. In Turkish restaurants, this meal is often brought to your table still bubbling hot, straight from the kitchen.
- This style of Turkish chicken casserole is often served with separate sides of rice pilaf and a salad.
Nutrition
Calories: 578kcalCarbohydrates: 27gProtein: 55gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 166mgSodium: 1574mgPotassium: 1903mgFiber: 8gSugar: 13gVitamin A: 5345IUVitamin C: 161mgCalcium: 109mgIron: 5mg
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