Turkish Chicken and Vegetable Saute — Tavuk Sote
Istanbul saute of chicken thigh with capsicum, onion, mushroom, and tomato sauteed in butter and oil, finished with pul biber and parsley, served over rice pilaf with bread alongside.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut chicken thighs into 3cm pieces, pat dry, season with half the salt and pepper. Dice onions and capsicums, halve mushrooms, mince garlic, grate tomatoes, and measure all spices and stock.
Sear
Heat butter and olive oil in a large wide skillet over medium-high heat for 1 minute until foaming. Add chicken in a single layer, sear 6 minutes turning once until deeply browned on both sides. Transfer to a plate.
Saute
In the same pan over medium heat, cook onions 3 minutes until translucent. Add capsicums and mushrooms, cook 4 minutes until softened and lightly browned. Stir in garlic, cook 30 seconds until fragrant.
Build
Stir in tomato paste, Aleppo pepper flakes, cumin, oregano, remaining salt and pepper. Cook 1 minute over medium heat until darkened. Add grated tomatoes and hot stock, return chicken, simmer over low 8 minutes until sauce coats the back of a spoon.
Finish and plate
Remove from heat for 1 minute, stir through half the parsley and lemon juice. Spoon onto warm plates, scatter remaining parsley, and serve with flatbread alongside to mop the sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.