Turkish Chicken Tava Recipe
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- Type
- Chicken\Meat
- Level
- Medium
- Prep Time
- 25 Minutes
- Total Time
- 2 Hours
- Yield
- 8 Servings
Tools You Will Need:
Medium sautéing pan
Mixing spoon
Mixing bowl
9x11 metal baking pan
1 cup
1 tbsp
Mixing spoon
Mixing bowl
9x11 metal baking pan
1 cup
1 tbsp
Ingredients:
2 tbsp olive oil
8 chicken thighs, with skins
1 6 oz can of tomato paste
¼ cup water
8 cloves garlic, roughly chopped
Salt and pepper to taste
4 medium russet potatoes, sliced
4 medium plum tomatoes, sliced
1 large Vidalia onion, thinly chopped
1 cup button mushrooms, sliceda
8 chicken thighs, with skins
1 6 oz can of tomato paste
¼ cup water
8 cloves garlic, roughly chopped
Salt and pepper to taste
4 medium russet potatoes, sliced
4 medium plum tomatoes, sliced
1 large Vidalia onion, thinly chopped
1 cup button mushrooms, sliceda
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1. preheat oven to 325F
2. Sauteing the veggies:
Heat 1 tbsp olive oil in a pan. Add half of the garlic and stir until
fragrant (about 2 minutes).
Add the onion and continue to fry for 5 minutes. Add the tomatoes,
mushrooms, and fry for an additional 3 minutes. Remove and set aside.
3. Making the sauce:
Combine the tomato paste and the water
4. Preparing the chicken:
Arrange the chicken thighs in a 9x12 pan and Sprinkle salt and pepper.
Poke the chicken thighs with a knife several times so the sauce can
penetrate the chicken.
Drizzle the remaining olive oil on the thighs.
5. Finishing up:
Add the potatoes, the vegetables, and the remaining garlic to the pan.
Spoon the tomato mixture over the chicken.
6. Bake for an 1½ hours or until chicken is golden and the potatoes are
tender. Occasionally check for dryness and add water if necessary.
2. Sauteing the veggies:
Heat 1 tbsp olive oil in a pan. Add half of the garlic and stir until
fragrant (about 2 minutes).
Add the onion and continue to fry for 5 minutes. Add the tomatoes,
mushrooms, and fry for an additional 3 minutes. Remove and set aside.
3. Making the sauce:
Combine the tomato paste and the water
4. Preparing the chicken:
Arrange the chicken thighs in a 9x12 pan and Sprinkle salt and pepper.
Poke the chicken thighs with a knife several times so the sauce can
penetrate the chicken.
Drizzle the remaining olive oil on the thighs.
5. Finishing up:
Add the potatoes, the vegetables, and the remaining garlic to the pan.
Spoon the tomato mixture over the chicken.
6. Bake for an 1½ hours or until chicken is golden and the potatoes are
tender. Occasionally check for dryness and add water if necessary.
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