Turkish home cooking: chicken thigh and chunky potatoes simmered in a thick sauce of tomato, tomato and pepper paste and chili flakes. Serve with yogurt or a simple salad.
Ingredients
Instructions
- 1
Cut the chicken thighs into 3-4 cm pieces, the potatoes into large cubes and chop the onion; grate the tomato.
- 2
Heat the sunflower oil in a wide pot and cook the chicken over medium-high heat for 6-7 minutes until its juices evaporate and it lightly browns.
- 3
Add the onion and cook for 4-5 minutes until soft; add the tomato paste and pepper paste and stir for 1-2 minutes.
- 4
Add the grated tomato and cook for 2 minutes; add the potatoes, salt, black pepper, pepper flakes and hot water.
- 5
Bring to a boil, cover and simmer over low heat for 25-30 minutes until the potatoes are tender and the sauce has thickened.
- 6
Rest for 5 minutes and serve hot.
Nutrition
Per serving
| Calories | 282 kcal |
|---|---|
| Protein | 19 g |
| Carbs | 27 g |
| Fat | 11 g |
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