Turkish cuisine · Soups & Stews

Tavuk Yahnisi

Chicken thighs braised tender with onions, tomato, garlic and peppers, served with buttered rice.

Ingredients · for 4 servings

• 4 chicken thighs
• 3 onions
• 4 garlic cloves
• 2 pointed peppers
• 3 tomatoes
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 400 ml chicken stock
• 250 g rice
• Salt, pepper

Instructions

1. Pat the chicken thighs dry, salt and pepper them; cut the onions into half-rings, the garlic into slices, the pointed peppers into rings, and dice the tomatoes.
2. Heat the olive oil in a wide pot and fry the thighs skin-side down for 6–7 min. until the skin is golden-brown and crisp; turn, fry 3 min. more and remove.
3. Sauté the onions and peppers in the frying fat over medium heat for 6–8 min. until soft, add the garlic and tomato paste and fry for 1 min. more.
4. Stir in the tomatoes, let reduce for 3 min., pour in the chicken stock, and return the thighs skin-side up.
5. Braise covered over low heat for 35–40 min. until the meat loosens easily from the bone; in the last 10 min. remove the lid so the sauce thickens.
6. Meanwhile cook the rice according to package instructions and arrange the thighs with plenty of sauce on top.