HATICE ONCEL

Chicken Pot / Tavuk tava

Chicken Pan Roast Ingredients 5 potatoes 1 onion 2 green peppers 2 red peppers 8 boneless chicken thighs For the Sauce 2 tablespoons yogurt ½ tea glass olive oil (about 60 ml) 2 garlic cloves, crushed 1 tablespoon tomato paste 1 tablespoon red pepper paste Red chili flakes or red pepper powder Isot (Urfa pepper) Thyme or oregano Black pepper Salt Instructions Grease a baking dish or tray with about 1 teaspoon of butter. Slice the potatoes into rounds and arrange them in a single layer on the bottom of the dish. Slice the onion into thin strips and roughly chop the green and red peppers. Spread them over the potatoes. In a bowl, combine the yogurt, olive oil, crushed garlic, tomato paste, red pepper paste, spices, and salt until well mixed. Add the chicken thighs to the sauce and coat them evenly. If possible, marinate for about 2 hours for the best flavor. If you're short on time, you can cook them right away. Arrange the marinated chicken over the vegetables. If desired, tuck a few whole garlic cloves and tomato slices between the chicken pieces. Crumple a sheet of parchment paper, wet it thoroughly, squeeze out the excess water, and place it over the dish. Bake in a preheated oven at 200°C (400°F) until the chicken is cooked through and the vegetables are tender. During the last 10–15 minutes, remove the parchment paper and continue baking until the chicken is beautifully browned. Enjoy your meal!