This is a simple yet delicious Turkish chicken dish. As with all Turkish cuisine, the ingredients are fresh and combined perfectly, ensuring a melt-in-your-mouth meal every time. Enjoy this served with a side of yogurt and some rice. And don’t forget a nice hunk of bread as well. Turks never eat a meal without bread.
For This Recipe You’ll Need:
2 tablespoons olive oil, divided (you’ll use 1 TB at a time)
8 boneless chicken thighs, with skin
1 can (6 ounces) tomato paste
1/4-cup water
8 cloves garlic, cut in half
Salt and pepper to taste
4 medium potatoes, sliced or diced
4 tomatoes, sliced or diced
1 large onion, sliced or diced
1 cup fresh mushrooms, sliced or diced
8 pepperoncini or sweet Italian peppers (optional) sliced or diced
To Make This Recipe:
Preheat oven to 325 degrees F.
In a roasting pan or corning ware dish, pour 1 TB olive oil. Arrange the chicken thighs in the dish. In a bowl, mix together tomato paste and water and spread evenly over the chicken. Top with the cut garlic cloves and season with desired amount of salt and pepper. Arrange the potatoes, tomatoes, mushrooms, onion, and peppers (if you use them) over the chicken and drizzle with the remaining Tablespoon of olive oil (may add more if needed).
Bake for 1 ½ hours in preheated oven, until the vegetables are tender and the chicken juices are clear. Check this dish periodically. If the dish looks dry, you can periodically pour a little water or chicken broth into the pan to keep it moist.