A dish from Bodrum: crisp matchstick fries topped with garlicky yogurt, chicken sautéed in tomato sauce and sizzling butter. Crunchy and creamy, a hearty main.
Ingredients
Instructions
- 1
Peel the potatoes, cut them into thin matchsticks and pat them thoroughly dry with a clean towel.
- 2
Heat the sunflower oil in a wide non-stick skillet; fry the potatoes in three batches for 6-7 minutes until golden and crisp, drain on paper towels and sprinkle with 1 tsp of the salt.
- 3
Crush the garlic and whisk it with the yogurt and a pinch of salt; set aside. Cut the chicken into thin strips and dice the tomato small.
- 4
In the oil left in the pan, sauté the chicken over high heat for 5-6 minutes until its juices evaporate and it lightly browns.
- 5
Add half the tomato paste and the diced tomato with the remaining salt and the pepper and cook over medium heat for 4-5 minutes until saucy.
- 6
Melt the butter in a small pan, add the rest of the tomato paste and let it sizzle for 1 minute.
- 7
Spread the fries on a serving platter, top with the garlic yogurt and pile the chicken in the center; drizzle with the tomato butter and serve right away.
Nutrition
Per serving
| Calories | 541 kcal |
|---|---|
| Protein | 30 g |
| Carbs | 32 g |
| Fat | 34 g |
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