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Chicken Guvech

By Leslie Blythe    ,

January 29, 2016

Chicken Guvech is a traditional Turkish stew made in an earthenware pot. You can use any kind of pot to make this delicious stew.

  • Prep: 15 mins
  • Cook: 35 mins
  • Yields: 4 Servings

Ingredients

2 Tablespoons olive oil

2 chicken breasts, chopped in cubes

1 onion, chopped

2 green peppers, chopped

1 cup of mushrooms, quartered

4 garlic cloves, puréed with a pinch of salt

1 tomato, chopped

2 teaspoons coriander seeds

1 teaspoon Aleppo pepper, mild chili powder or smoked paprika

1 pound tomatoes, seeded and grated; or peeled, seeded and chopped

½ teaspoon sugar

1 tablespoon tomato paste diluted in 2/3 cup water

Couscous

Directions

1Sauté the onion and green peppers in olive oil in a pan until, golden. Add chicken and cook them until they whiten. Then put the mushrooms and garlic. Sprinkle with salt, black pepper, coriander seeds and Aleppo pepper.

2Add the diluted tomato paste, tomatoes and sugar. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Stir in the dissolved tomato paste, and bring to a simmer into the pan. And cook it for 20 minutes over medium heat. Serve with couscous.

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1 Review

Jeanne Adams

January 29, 2016

Bob and I ate lunch at Tas a few years ago. Food was interesting, as well as excellent, and the service was great. Enjoy following your London adventures! I’ll have to try this recipe.

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