Tavuk güveç – Turkish chicken and vegetable casserole Recipe
Tavuk güveç is a one-pot casserole with chicken, vegetables and tomatoes, baked slowly until everything is tender and fragrant with spices. In Turkey it’s often prepared in clay pots that hold heat for a long time, a bit like cast-iron Dutch ovens. It’s a great dish for a relaxed family lunch or dinner, when you want the oven to do most of the work for you.
This Turkish-style casserole combines juicy chicken, soft vegetables and a rich tomato sauce in one dish that practically cooks itself in the oven. Slow baking in a single pot lets the flavors meld beautifully, while the spices give it a warm, comforting character without being overly heavy.
Chef's tips
Use a heavy, deep ovenproof dish – ideally ceramic or cast iron – so the heat distributes evenly and the sauce doesn’t reduce too quickly. Don’t skimp on the olive oil: it helps the vegetables roast instead of drying out. If you have time, marinate the chicken with the spices for 30 minutes beforehand for even more flavor.
How to serve
Serve tavuk güveç straight from the baking dish, with rice, bulgur or couscous on the side. A simple salad of tomatoes, cucumbers and onions with lemon juice and olive oil works perfectly as a fresh contrast. Finish each portion with a spoonful of thick natural or Greek yogurt and a sprinkle of chopped parsley or cilantro.
Ingredients
- boneless, skinless chicken thigh cut into large cubes - 700 g
- potatoes peeled, cut into large cubes - 400 g
- eggplant medium, cut into cubes - 1 piece
- zucchini medium, cut into half-slices - 1 piece
- red bell pepper cut into strips - 1 piece
- onion sliced into thin wedges - 1 piece
- garlic cut into thin slices - 4 cloves
- canned tomatoes chopped - 400 g
- tomato paste - 1 tablespoon
- olive oil - 4 tablespoons
- ground cumin - 1 teaspoon
- sweet paprika - 1 teaspoon
- dried oregano - 1 teaspoon
- salt or to taste - 1 teaspoon
- black pepper - 0.5 teaspoons
- water - 100 ml
Preparation
- Preheat the oven to 190°C (top and bottom heat).
- Pat the chicken dry with paper towels and cut into large cubes. In a bowl, mix it with 2 tablespoons of olive oil, half of the salt, half of the pepper, the cumin and the sweet paprika.
- Cut the potatoes, eggplant, zucchini and pepper as indicated in the ingredients. You can sprinkle the eggplant with salt and set aside for 10 minutes, then rinse and pat dry so it’s less bitter.
- In a large ovenproof dish, combine the vegetables: potatoes, eggplant, zucchini, pepper, onion and garlic. Add the remaining olive oil, the rest of the salt, pepper and the oregano. Mix with your hands so the vegetables are coated in the seasonings.
- Add the chicken pieces to the dish and gently mix with the vegetables.
- In a separate small bowl, combine the canned tomatoes, tomato paste and water. Stir until the paste dissolves, then pour evenly over the contents of the dish.
- Cover the dish with a lid or aluminum foil (shiny side facing in) and place in the preheated oven.
- Bake for 35 minutes, then remove the cover, gently stir and bake for another 15 minutes, until the vegetables are tender and the top is lightly browned.
- Check if the potatoes are soft by inserting a fork – it should slide in easily. If needed, bake for another 5–10 minutes.
- Serve hot, straight from the dish, preferably with rice or fresh bread for mopping up the sauce.
Storage
Zapiekankę przechowuj w lodówce w szczelnym pojemniku i podgrzewaj w piekarniku lub na patelni z odrobiną wody. Możesz ją zamrozić do 2 miesięcy, najlepiej w porcjach.
