Turkish cuisine · Soups & Stews

Sebzeli Tavuk Güveç (Chicken Clay Pot with Vegetables)

Chicken with potato, carrot and peas baked in a clay pot in a spicy tomato sauce with garlic.

Ingredients · for 4 servings

• 800 g chicken pieces
• 3 potatoes
• 2 carrots
• 2 green pointed peppers
• 150 g peas
• 3 tomatoes
• 1 onion
• 4 garlic cloves
• 2 tbsp tomato paste
• 4 tbsp olive oil
• 300 ml stock
• salt, pepper

Instructions

1. Cut the chicken pieces into large pieces, pat dry and season with salt and pepper; preheat the oven to 190°C and get the lidded clay pot ready.
2. Peel the potatoes and carrots and cut into 3 cm pieces, cut the pointed peppers into wide rings, the onion into half-rings, roughly chop the garlic and dice the tomatoes.
3. Heat the olive oil in a pan until very hot and brown the chicken in batches for 5–6 min. all over so browning flavors develop; transfer to the clay pot.
4. In the remaining fat, sauté the onion and garlic for 3 min., add the tomato paste and toast for 1 min. until it smells rich; add the tomatoes and stock and bring to a boil once.
5. Layer the potatoes, carrots, peppers and peas in the clay pot, pour the hot tomato sauce over them, put on the lid and cook in the oven for 50 min.
6. Remove the lid, bake a further 10 min. uncovered until the surface takes on color and the sauce has thickened slightly, and serve directly from the pot with rice or bread.