Turkish chicken

Ingredients for 10 servings:

• 2 chickens or 4 double breasts with skin and bones
• 3 carrots
• 25 pointed peppers
• 10 tomatoes
• 18 m.-sized potatoes
• 2 bunch of spring onions
• 2 cans of tomatoes
• 4 garlic cloves
• 1 bunch parsley, flat, chopped
• 8 tbsp tomato paste
• 250 ml water
• salt and pepper
• Dried thyme (kekik, available in Turkish grocery stores)
• Chicken seasoning
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

delicious chicken and vegetable pan

Cut the chicken into wings, thighs, drumsticks, back, and breasts (alternatively, halve the double breasts). Rub the meat with salt, pepper, and chicken seasoning. Brown all over in oil in a pan and then place in a roasting pan with a lid. Peel and slice the carrots. Trim and slice the bell peppers. Wash and dice the tomatoes. Peel the potatoes and cut into thumbnail-sized pieces. Trim and slice the spring onions. Chop the canned tomatoes and reserve the juice. Peel the garlic cloves and finely dice them. Mix all the vegetables together in a bowl and add the tomato juice. Season everything with salt, pepper, Kekik, and a little chicken seasoning. Fry the vegetables in batches in the remaining oil in the pan. Then add them to the roasting pan over the meat. Mix the tomato paste with water and pour it over the meat. Braise in a covered roasting pan in a preheated oven at 200°C for about 60 minutes. Then remove the lid and roast uncovered for another 20 minutes. Sprinkle with finely chopped parsley before serving. Serve with fresh flatbread.