Braised Chicken with Spring Onions and Dill — Tavuk Kapama
Aegean chicken braised slowly with bunches of spring onion, dill, and lettuce in an egg-lemon broth thickened to a velvety sauce, served over rice pilaf for a fresh seasonal regional plate.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry, season with 1 tsp salt and 0.5 tsp pepper. Slice spring onion into 2cm lengths, slice lettuce into 3cm ribbons, chop dill and parsley, halve lemons. Measure rice, stock, and water.
Sear
Heat olive oil in a large heavy lidded pan over medium-high 2 minutes. Sear chicken in a single layer 5 minutes, turning once, until deeply golden on both sides. Lift onto a plate.
Sweat
In the same pan over medium heat, cook spring onion 4 minutes until softened and translucent. Return chicken and toss 30 seconds to combine.
Braise
Add hot stock and remaining 1 tsp salt, bring to a gentle simmer over medium heat 30 seconds. Cover, drop heat to low, braise 20 minutes until chicken is cooked through and broth reduces. Add lettuce and half the dill, cover, cook 5 minutes until lettuce wilts. Cool 2 minutes covered off the heat.
Reduce
Whisk eggs, lemon juice, and flour off the heat 30 seconds. Stream in 120ml warm braising liquid whisking constantly. Pour back into pan over low heat 2 minutes until sauce coats a spoon thickly.
Boil
While sauce thickens, cook basmati rice with butter and 360ml water over low heat 12 minutes until tender and liquid absorbs.
Plate
Spoon rice onto plates, ladle chicken and avgolemono sauce over, scatter remaining dill and parsley, finish with lemon halves. Serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.