Chicken Güveç

Turkish chicken güveç baked with tomatoes, peppers, onion and herbs until the chicken is tender and the vegetables melt into the sauce.

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Güveç refers both to a clay cooking vessel and the slow-baked dishes made in it. This chicken version captures the same home-style combination of meat, vegetables and gentle oven cooking.

Ingredients

• 800 g boneless chicken thighs (cut into large pieces)
• 2 tbsp olive oil
• 1 onion (sliced)
• 2 green peppers (sliced)
• 1 red bell pepper (sliced)
• 1 eggplant (cut into 3 cm cubes)
• 4 tomatoes (chopped)
• 4 garlic cloves (minced)
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp dried oregano
• 0.5 tsp ground cumin
• 1.25 tsp fine salt (or to taste)
• 0.5 tsp black pepper
• 150 ml hot water or chicken stock
• 3 tbsp fresh parsley (chopped)

Step-by-step method

1. Heat the oven to 200°C conventional or 180°C fan. Season the chicken with half the salt and pepper.
2. Heat the olive oil in a large frying pan over medium-high heat. Brown the chicken for 5–6 minutes, then transfer it to a deep baking dish or casserole.
3. In the same pan, cook the onion and peppers for 4 minutes. Add the eggplant and cook for another 4–5 minutes until lightly coloured.
4. Add the garlic, tomato paste, paprika, oregano and cumin and stir for 1 minute.
5. Add the chopped tomatoes and stock and simmer for 3 minutes, scraping the base of the pan.
6. Pour the vegetables and sauce over the chicken, cover tightly and bake for 40 minutes.
7. Uncover and bake for another 15–20 minutes until the chicken is tender and the sauce has thickened.
8. Taste and adjust seasoning, scatter with parsley and serve with rice, bulgur or bread.