Chicken Ala Turk
Elevate your dinner with the rich and vibrant flavors of Chicken Ala Turk, a one-pan wonder that blends tender, golden-browned chicken thighs with a medley of Mediterranean-inspired ingredients. This recipe features a hearty tomato and green bell pepper sauce, seasoned with the warm, earthy spices of paprika, cumin, oregano, and an optional kick of cayenne. Sautéed onions and garlic add a savory depth, while chicken stock ties it all together into a fragrant, simmering masterpiece. Serve it with fluffy rice or warm flatbread to soak up every drop of the flavorful sauce, and finish with a sprinkle of fresh parsley for a pop of brightness. Perfect for a comforting weeknight meal or an impressive dinner party centerpiece, this dish pairs bold Turkish flavors with simple cooking techniques for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 3 tablespoons Olive oil
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 3 medium Tomatoes (diced)
- 1 medium Green bell pepper (sliced)
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Chicken stock
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 servings Rice or flatbread (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat.
Season the chicken thighs with paprika, cumin, salt, and black pepper on both sides.
Sear the chicken thighs in the pan for 3-4 minutes on each side, or until golden brown. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pan, then sauté the chopped onions until soft and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced tomatoes and green bell pepper slices to the pan. Stir and cook for 5-6 minutes until the vegetables soften.
Season the vegetable mixture with paprika, cumin, dried oregano, cayenne pepper (if using), and a pinch of salt and black pepper. Mix well.
Pour in the chicken stock and bring the mixture to a simmer.
Return the browned chicken thighs to the pan, nestling them into the sauce. Cover and simmer on low heat for 20 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust the seasoning with additional salt or spices as needed.
Garnish the dish with freshly chopped parsley before serving.
Serve hot with a side of rice or flatbread to soak up the delicious sauce.
Nutrition Facts
Calories |
2047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 20.1 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2600 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
