Turkish Chicken and Vegetable Casserole

Ingredients for 4 servings:

• 500 g chicken breast fillet(s) or boned meat from the legs
• 2 tsp cumin powder
• 2 tsp Pul Biber (chilli flakes)
• 2 cloves garlic, grated
• 1 tbsp, heaped tomato paste
• Lemon(s), juice
• 2 tbsp pomegranate syrup
• salt and pepper
• 4 pieces of tomatoes, cut into eighths
• 1 mg onion(s), in eighths
• 2 large bell peppers (red and yellow), cut into pieces
• 1 zucchini, halved and sliced
• 4 bay leaves
• 1 liter chicken broth or vegetable stock
• olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Eksili Tavuk, sophisticated marinated chicken and vegetables

Prepare a marinade with cumin, chili flakes, garlic, tomato paste, lemon juice, pomegranate syrup, salt, and pepper. Marinate the chicken pieces in it for about 30 minutes. Preheat the oven to 180 degrees Celsius. Remove the meat from the marinade. Mix the marinade with the vegetables. Place the vegetables and meat in a casserole dish and pour in the broth. Drizzle with olive oil. Cover the casserole dish with aluminum foil and bake in the oven for 30 minutes. After 30 minutes, remove the foil and bake for another 20 minutes. Serve with white bread or, better yet, pita bread.