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Anné Yalçîn’s Turkish Chicken

Yield
Servings
Prep time
30 mins
Course
Entrée
Food Allergies
Gluten-free
Source

Adapted from a recipe by Solmaz Yalçîn

Description

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.

Ingredients

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)

Instructions

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.

Notes

Serve with rice or couscous and flatbread.