Every country in the world has its own version of chicken stew or chicken soup. It's a bowl of medicine for when you aren't feeling well. It is a bowl of comfort food. You know you can easily put one together and have a meal on the table in a reasonable amount of time. It is the one meal you can say that it reminds you of home. This Turkish version offers the same common ingredients in just about everyone's home, but also offers its own incredible collection of spices and flavor combinations that is certainly going to warm your soul like no other.
In this version, you only need a few Persian/Middle Eastern ingredients. Traditionally, this stew has spicy ingredients; however, I have written the recipe to make that an option—one that I took on for myself while my husband could enjoy it without the heat. The ease of making this recipe can be achieved all on its own.
INGREDIENTS:
1 1/2 QT/1.4 liters Tomato juice
16oz/453g Chicken breast, diced
5oz/142g Bell Pepper, julienned 5oz/142g Red Onion, julienned 5oz/142g Tomatoes, diced
4oz/118 ml Red Wine or Red Wine Vinegar
2oz TB/57g Garlic, finely minced
4 TB Dill, dried or fresh
3 TB Zaatar 2 TB Cumin
2 TB Granulated Onion powder
2 TB Honey
1 TB Ras El Hanout
Kosher Salt - to taste
Black Pepper - to taste
Olive oil
Butter
OPTION: Aleppo pepper to taste CHOICE: Pasta or rice cooked to package directions, or roasted potatoes
1.) Prep all of your vegetables into julienne strips. 2.) Slice chicken breast into 1/2" thick strips. Then cut the strips into small bite-sized pieces.
3.) Prep your garlic
4.) In a saute pan on medium heat, add some olive oil and a small knob of butter to the pan. Add a couple pinches of kosher salt and black pepper to the pan. This should melt and sizzle pretty fast after just a minute or so. 5.) Add your prepped vegetables and toss to coat and lightly saute for approximately five minutes. 6.) Add your garlic. Toss to coat and saute for another three to five minutes more. 7.) Remove the vegetables from the pan and set aside. Keep the remaining pan-juices and add your prepped chicken. 8.) Saute your chicken for approximately five minutes, tossing regularly to avoid burning. 9.) Add your par-cooked vegetables back to the pan and mix for no more than five minutes. 10.) While the chicken and vegetables are cooking, set up a small/medium pot on medium-high heat and add your tomato juice and spices. With a whisk, mix in the spices into the tomato juice. Let this come to a slow boil. 11.) Add your wine to the tomato juice base and mix well. Cook for another five minutes. 12.) Take your saute pan and add your par-cooked chicken and vegetables to the sauce pot. Mix well so that the chicken and vegetables are covered in your spiced tomato base. 13.) Reduce your sauce pot heat to low-medium to get a simmer. Allow this to simmer for about five minutes or until the chicken is no longer pink in the middle.
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