Chicken Stew Recipe Turkish Style
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
352 kcal
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Course
Main Course
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Cuisine
Mediterranean, Turkish
Chicken Stew Recipe Turkish Style
Description
Chicken Stew Recipe Turkish Style combines chicken thigh pieces with root vegetables and peas, simmered slowly to tender perfection. The stew is built by sautéing the chicken with onions and garlic, then adding carrots, potatoes, and a mix of Turkish-inspired spices. Tomato paste enriches the broth for body and color, while the peas add a fresh pop of sweetness near the end of cooking.
The stew develops mellow, herbaceous notes from oregano and dried mint, alongside the subtle heat of Aleppo pepper and tang from sumac. The chicken remains juicy from simmering gently for 45 minutes until vegetables soften. Lemon juice added last brightens flavors and balances richness.
This stew suits family dinners as a comforting dish served on its own or with rice or bread to soak up the broth. Its mix of herbs and spices offers a tasty variation on traditional chicken stew, highlighting Turkish flavors without overwhelming complexity.
You can substitute boneless skinless chicken breast if preferred. Store leftovers sealed in the fridge for up to 3 days and reheat gently in a saucepan. Freezing is possible for up to 3 months; thaw overnight in the fridge before reheating. Adjust spice levels by replacing Aleppo pepper with crushed red pepper flakes if needed.
Ingredients
- 2 tbsp olive oil
- 1 lb chicken thigh cut into 1-inch pieces, boneless, skinless
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrot cut into chunks
- 2 russet potato cut into chunks
- 1 tsp oregano
- 1 tsp Aleppo pepper
- 1 1/2 tsp dried mint
- 1 tsp sumac
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 1 cup peas frozen
- 1 lemon juice of
Instructions
- Heat the olive oil in a Dutch oven or a large pot over medium high heat. Sauté the chicken for 2 minutes, until it starts changing color.
- Add in the onion and garlic, cook until they have softened, about 5 minutes.
- Add the carrots and potatoes followed by the oregano, Aleppo pepper, dried mint, sumac, salt and pepper. Give it a good stir to combine.
- Stir in the tomato paste and frozen peas. Pour 4 cups of water into the pot and bring it to a simmer.
- Lower the heat to medium, cover the pot with a lid and let it cook for 45 minutes until the chicken is cooked and the vegetables are tender.
- Add the lemon juice right before serving.
Notes
- Boneless, skinless chicken breast can be used instead of thighs if desired.
- Replace Aleppo pepper with crushed red pepper flakes if Aleppo pepper is unavailable.
- Store leftovers in an airtight container refrigerated for up to 3 days; reheat gently on the stove.
- This stew freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 27g | 54% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 785mg | 33% |
| Potassium | 1076mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 5702IU | 114% |
| Vitamin C | 28mg | 31% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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