- Meat and poultry
- Cuts of chicken
- Chicken thigh
This is a traditional Turkish Chicken Tava recipe, much loved by all who visit Turkey. You've no reason not to try it!
32 people made this
- 2 tablespoons olive oil, divided
- 8 boneless chicken thighs, with skin
- 170g tomato puree
- 4 tablespoons water
- 8 cloves garlic, halved
- salt and pepper to taste
- 4 medium potatoes, sliced
- 4 tomatoes, sliced
- 1 large onion, sliced
- 200g fresh mushrooms, sliced
- 8 long green peppers
MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min
- Preheat oven to 170 C / Gas 3.
- Trickle 1 tablespoon olive oil in the bottom of a roasting tin. Arrange chicken thighs in the tin. Mix the tomato puree and water, then spread over the chicken. Place garlic in the tin. Season chicken with salt and pepper. Arrange potatoes, tomatoes, onion, mushrooms and peppers over the chicken. Sprinkle with remaining tablespoon olive oil.
- Bake 1 1/2 hours in the preheated oven, until vegetables are tender and chicken juices run clear. Periodically pour a little water into the tin if it starts to get dry.
Reviews & ratingsAverage global rating:(23)
Reviews in English (19)
by Ashley M.
To make this recipe work, you really must have the red pepper paste instead of the tomato paste. It is a spicy paste with a very unique flavor available at specialty food stores and ethnic food markets. Also, I think it's better when the garlic is crushed and use 1 onion.-18 Dec 2006
This was very good! After living in Turkey for two years, I have been searching for a good recipe to recreate the tava we ate there. I omitted the potatoes altogether. That was the way I ate it there, so after reading the reviews I figured I wouldn't even fuss with them. I also replaced the tomatoes with two cans of regular rotel. I topped the dish with some shredded mozzarella for the last 15 minutes - yum! Serve over or with rice... The end result was very similar to what I remember! Thanks for the recipe!-01 Jan 2008
by Sharon C.
ok, I thought I could pull this off with boneless chicken breasts (we don't care for thighs), and found that the potatoes just wouldn't get done along with the chicken. I pulled the chicken out, and kept cooking the vegetables up to the designated 1 1/2 hours, but then the potatoes still weren't completely done. However, the taste was excellent, the chicken came out perfect,my husband and I both loved it. Didn't feel like extra spices were needed, I was glad I didn't "tweak" it any. I will experiment next time, maybe pre-cook the potatoes a bit, because this is well worth it! Thanks for the post.-07 Dec 2006