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Anné Yalçîn’s Turkish Chicken

Prep time
30 mins
Food Allergies

Adapted from a recipe by Solmaz Yalçîn


Whether you choose to make the creamy or tomato based version, the savory warmth of Mediterranean home cooking will surely comfort family and friends alike.


2 chicken breasts (boneless skinless, cut into 4 pieces)
2 tbspolive oil
1 lemon (juiced)
1 tground cumin
1 tthyme
1⁄2 tallspice
1 medium onion (sliced in ½ rounds)
4 cloves garlic (minced)
1⁄4 cflat leaf parsley (chopped)
1 canatolian yogurt sauce (or 1 can of unsalted diced tomatoes, drained)
  ground black pepper (fresh, to taste)
  salt (to taste)


In a glass dish, rub chicken breasts with oil. Then squeeze lemon juice over them and sprinkle herbs and spice so that they are fully coated. In a heavy skillet over medium heat lightly brown the breasts on each side, adding oil if necessary. Add onions and garlic, cover and simmer over medium low heat for about 10-20 minutes or until tender and juicy, adding a little water to prevent drying. Remove lid and top with Anatolian Yogurt Sauce or tomatoes and parsley. Cover and allow to simmer on low for 5 minutes or until sauce becomes hot, but does not boil. Ladle sauce and juices over chicken when plating.


Serve with rice or couscous and flatbread.