This delicious recipe was given to me by Lisa Pietsch. She told me, “I had this stew in Incirlik, Turkey, back in 1992 and never forgot it!
I’d never had chicken and vegetables that tasted so good in my life!”
A Turkish food lover myself, I couldn’t resist sharing this recipe with you. As with American cuisine, Turkish cuisine also differs depending on which region you’re in. Because I’ve mostly tasted dishes from the Istanbul region, I’m anxious to dive into this delicious meal.
This dish is typically either served over rice or with Turkish-style flatbread. In Turkey, the restaurant apparently served it in single serving casserole dishes, while the Tava was still sizzling.
To make this dish you’ll need:
2 tablespoons olive oil, divided
1 1/2 pounds boneless, skinless chicken breasts – cut into 1 inch
1/2 (12 ounce) jar roasted red bell peppers, drained
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) jar mushrooms, drained or 8oz package fresh mushrooms,
1 onion, diced
1 tablespoon minced garlic
To make this recipe:
Preheat oven to 350. Lightly grease a medium casserole dish (or
individual casserole dishes).
Heat 1 tablespoon oil in a skillet over medium heat, and cook the
chicken until juices run clear.
Puree the roasted red peppers until smooth.
In the prepared casserole dish, mix the chicken, red pepper puree, tomatoes, mushrooms, onion, garlic, and 1-tablespoon olive oil.
Bake 30 minutes in preheated oven.
Top with desired amount of Feta cheese just prior to serving.
Makes 6 servings
Tips: To make this dish at home, you can use single serving dishes, such as 8-inch terra cotta saucers (much like the kind you buy to put under plant pots?). Simply soak the saucer in water while you prepare the chicken. Then mix all ingredients (except cheese) together in the skillet and then divide it into equal servings in the soaked terra cotta dishes. Remember to place the hot saucers on a plate or small wooden cutting board to protect your dining table and your dinner
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