Turkish · Lunch · Dinner
Turkish Chicken and Vegetable Casserole
Tavuk güveç
Tender chunks of chicken slow-baked with eggplant, peppers, potato and ripe tomatoes in a clay pot until everything melts into a rich, paprika-scented sauce. It is a hearty one-pot Anatolian dinner made lighter with lean chicken breast and just a spoonful of olive oil.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Serves
- 4
Calories come from: Carbs 31% · Fat 22% · Protein 47%
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Ingredients
For 4 servings- 600 g (about 3 small breasts)Chicken breast, skinless and boneless
- 1 tbsp14 gOlive oil
- 1 large150 gOnion
- 3 cloves9 gGarlic
- 3 medium150 gLong green peppers (sivri biber)
- 1 medium120 gRed bell pepper
- 1 small250 gEggplant
- 1 medium200 gPotato
- 3 medium360 gRipe tomatoes
- 1 tbsp16 gTomato paste
- 1 tspSweet paprika
- 1 tspDried oregano
- 1/2 tspBlack pepper, ground
- 1 tsp6 gSalt
- 1/2 cup120 gWater
- 2 tbsp8 gFresh flat-leaf parsley, chopped
- 1/2 tspRed pepper flakes (pul biber) (optional)
Steps
- 1
If using an unglazed clay pot, soak the pot and its lid in cold water for 15 minutes, then drain.
- 2
Cut the chicken into 3 cm cubes and keep it chilled until needed; wash your hands and board afterwards.
- 3
Dice the onion, slice the garlic, and cut the green and red peppers into strips.
- 4
Cut the eggplant and potato into 2 cm cubes.
- 5
Dice the tomatoes.
- 6
In a bowl, stir the tomato paste into the water until smooth.
- 7
In a large bowl, toss the chicken, onion, garlic, peppers, eggplant, potato and tomatoes with the olive oil, paprika, oregano, black pepper, salt and red pepper flakes if using.
- 8
Spread the mixture in the clay pot (or a lidded casserole dish) and pour the tomato-paste water over the top.
- 9
Cover with the lid or foil and place the clay pot in a cold oven, then set it to 200 °C (400 °F) so the pot heats gradually and does not crack.
- 10
Bake covered for 60 minutes.
- 11
Uncover, stir gently, and bake for another 15 minutes until the vegetables are soft and the sauce has thickened.
- 12
Check that the largest piece of chicken has reached 74 °C (165 °F) inside with no pink showing; bake a few minutes longer if needed.
- 13
Set the hot pot on a wooden board or folded towel, not a cold surface, and rest for 5 minutes.
- 14
Scatter over the parsley and serve.
Swaps, storage and make-ahead
Swaps
- Use boneless skinless chicken thighs instead of breast for juicier meat that stays tender during the long bake.
- Swap the chicken for two drained cans of chickpeas to make the casserole vegan, adding them for the last 30 minutes of baking.
- Replace the eggplant with zucchini or button mushrooms if eggplant is hard to find or not to your taste.
- Use a regular lidded casserole dish or a roasting pan tightly covered with foil if you do not have a clay pot.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot all the way through. Freezing is not recommended, as the potato and eggplant turn watery and mushy when thawed.
Make ahead
Chop the onion, garlic, peppers and tomatoes up to a day ahead and keep them covered in the fridge, but cut the eggplant and potato just before baking so they do not brown. You can also cube the raw chicken a day ahead and store it sealed on the bottom shelf of the fridge, away from the vegetables.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (502 g) | Per 100 g | |
|---|---|---|
| Calories | 322 kcal | 64 kcal |
| Protein | 37.7 g | 7.5 g |
| Carbohydrates | 25.2 g | 5 g |
| of which sugars | 9.3 g | 1.9 g |
| Fiber | 6.6 g | 1.3 g |
| Fat | 8.1 g | 1.6 g |
| of which saturated | 1.5 g | 0.3 g |
| Sodium | 668 mg | 133 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
