Chicken Stew (Güveç)
Depending on the region meats can include chicken, pork, lamb or sometimes beef or fish (or the meat can even be omitted), while vegetables may include onion, tomatoes, peppers, zucchini (courgettes), eggplant, peas, potatoes, carrots, etc.
The name “đuveč” comes from an earthernware casserole in which it is traditionally prepared; the Turkish word “güveç” means “hot pot”, “casserole” or “stew”.
4 large chicken thighs
1 onion, sliced
2 small garlic cloves, chopped
1 red pepper, sliced
1 small eggplant, diced
1 green chilli, sliced
2 tbsp tomato paste
3 tbsp red wine vinegar
500ml chicken stock
spices to taste (can be thyme, cumin, paprika or other spices and herbs)
Pre-heat the oven to 190°C / gas mark 5.
Rub in the chicken thighs on both sides with salt and pepper and a little bit of oil.
Heat olive oil in a large saucepan and add the chicken, skin side down. Fry until the skin is nicely browned.
Take the thighs out and set aside. Add the sausage, onion, garlic, red pepper, aubergine, chilli and spices/herbs. Cook until the vegetables are soft (about 10 to 15 minutes).
Add the bulgur and the tomato paste and stir well. Pour in the red wine vinegar and the chicken stock and bring to the boil. Then turn the heat off, add the chicken again (skin side up), cover the pan and put it into the oven for 40 – 45 minutes.
Best to be served with fresh salad and bread.
Categories: Chef's Choice