Chicken Tava | Turkish Recipe
I absolutely love this simple and delicious dish. Especially served with plain greek yoghurt and olives on the side, as well as rice. I think it’s such a perfect healthy comfort food. Seriously I could eat this every day!
The key ingredient is harissa paste (a hot red pepper paste blended with herbs and spices). If you live anywhere near a Turkish supermarket/corner shop, I would recommend getting it from there, like I do, as they tend to sell better ones in my opinion.
. 1 medium chicken breast
. 2 handfuls button mushrooms (or closed cup mushrooms)
. 400g tin of chopped tomatoes
. 3 heaped Tbsp Harissa paste
. 2 Tbsp butter (optional)
. Roughly chop all the vegetables, finely chop the garlic and dice the chicken breast.
. Pan fry the onions in a bit of olive oil on low/medium heat. As the onion start to soften up, add the mushrooms and garlic and carry on frying for a couple of minutes. Add the chicken and cook enough to seal the outer layer.
. Add the tin of tomato, 200ml water (basically half of the empty tin), the harissa paste, tomato paste, butter, salt, black pepper and let it simmer, stirring occasionally.
. As the tomatoes start to break down, add the bell pepper (and a little bit of extra water if it’s looking too ‘dry’). Carry on cooking until the tomatoes have broken down, the bell pepper chunks have softened up and the excess water has evaporated.
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