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Tavuklu Sebzeli Guvec (Chicken and vegetable stew)
Serves 4
Ingredients
200g chicken breast cut into 2cm cubes
1 large potato diced
2 large tomatoes diced
5 large cloves garlic diced
3 medium-sized long red peppers diced
½ cup peas
1 teaspoon dried thyme
1 teaspoon dried chili flakes
2 teaspoons salt
Method
1. Heat 2 tablespoons olive oil in a frying pan on medium heat and add diced potato. Cover and cook for 10
minutes, stirring occasionally. Add peppers and tomatoes and peas. Reduce heat to a low-medium and simmer
with lid on, stirring occasionally for 5 minutes until aromatic.
2. In a separate pan heat 2 tablespoons olive oil and cook chicken over a low-medium heat. When chicken is
cooked through add garlic and thyme cook for another 5 minutes. Merge chicken with vegetables into one pan,
add 2 cups boiling water, cover, turn heat to low and gently simmer for 15 minutes. Add salt, stir, cover and
simmer for 10 more minutes.
3. Serve with a vege-based pilaf and salad (salad recipe below)
Salad
Throughly mix 1 cup thinly sliced 2cm long strips of red cabbage with juice of one and ¼ teaspoon salt. Dice one
tomato and mix with ½ cup fresh dill and ½ cup fresh flat leaf parsley. Cut one small onion into thin long slivers
and break apart. Mix all ingredients together. Yum.
Serves 4
Ingredients
200g chicken breast cut into 2cm cubes
1 large potato diced
2 large tomatoes diced
5 large cloves garlic diced
3 medium-sized long red peppers diced
½ cup peas
1 teaspoon dried thyme
1 teaspoon dried chili flakes
2 teaspoons salt
Method
1. Heat 2 tablespoons olive oil in a frying pan on medium heat and add diced potato. Cover and cook for 10
minutes, stirring occasionally. Add peppers and tomatoes and peas. Reduce heat to a low-medium and simmer
with lid on, stirring occasionally for 5 minutes until aromatic.
2. In a separate pan heat 2 tablespoons olive oil and cook chicken over a low-medium heat. When chicken is
cooked through add garlic and thyme cook for another 5 minutes. Merge chicken with vegetables into one pan,
add 2 cups boiling water, cover, turn heat to low and gently simmer for 15 minutes. Add salt, stir, cover and
simmer for 10 more minutes.
3. Serve with a vege-based pilaf and salad (salad recipe below)
Salad
Throughly mix 1 cup thinly sliced 2cm long strips of red cabbage with juice of one and ¼ teaspoon salt. Dice one
tomato and mix with ½ cup fresh dill and ½ cup fresh flat leaf parsley. Cut one small onion into thin long slivers
and break apart. Mix all ingredients together. Yum.