TURKISH-STYLE CHICKEN STEW
From the blog "Surfing the world cuisine", whose author is a Lithuanian woman living in Turkey. She explains that this is not a traditional recipe, but in the Turkish tradition and using seasonal ingredients. Turkey exports most of its dried tomatoes, but they are available and why not use them? I have not made this, but it sounds quite appealing.
Provided by duonyte
Categories Stew
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Place tomatoes in a small bowl, cover with hot water and let stand ten minutes. Drain and julienne.
- Heat oil in a large pot and add the chicken and chopped onions. Cook about five minutes, then add the chopped green pepper and cook three minutes longer.
- Add the tomatoes, thyme, salt and pepper, and enough water to cover (I think I'd use broth), bring to a boil, reduce to a simmer and cook 10 minutes.
- Add the spinach and half the green onions and parsley. Squeeze in some lemon juice - I'd add a bit at a time, to make sure it's not too sour. Cover and cook one minute longer. Remove from heat.
- Ladle into serving bowls and garnish with the remaining green onions and parsley.
Nutrition Facts : Calories 228.2, Fat 11.6, SaturatedFat 1.8, Cholesterol 50.4, Sodium 649, Carbohydrate 13.4, Fiber 3.9, Sugar 6, Protein 19.8
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