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Ingredients
- 600g chicken thigh fillets (boneless / skinless) cut into bite size pieces
- 2-3 tbsp extra virgin olive oil
- 1 large onion, thickly sliced
- 6 garlic cloves, peeled
- 2 bay leaves
- Thyme leaves from a few sprigs of thyme
- 1 red bell pepper, roughly chopped
- 1 green bell pepper, roughly chopped
- 400g potatoes, peeled and roughly chopped
- 4 ripe tomatoes, halved and sliced
- 1 tsp sea salt flakes
- 3/4 tsp coarse black pepper
- 2 slices lemon
- 3/4 tsp dried oregano
- 1/4 tsp dried mint
- 1 tbsp tomato purée
- 1 tbsp sweet (tatlı) Turkish red pepper paste
- 200ml freshly boiled water
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Method:
- Preheat oven to 160C fan (180C conventional); dissolve tomato purée and red pepper paste in the water and leave to one side.
- Drizzle 1 tbsp olive oil in bottom of a casserole dish then evenly add meat.
- Continue to layer up with onion, bay and 3 garlic cloves, the thyme leaves and a little salt and pepper; then red/green peppers, more seasoning, potatoes and garlic, some of the dried herbs and seasoning, then finish off with tomatoes, lemon slices and remaining seasoning and dried herbs. Drizzle with reminding olive oil.
- Pour in the water and tomato / pepper paste mixture, cover the top with a small sheet of parchment paper, then a small plate that fits in the casserole dish (to weigh it down a little), then the lid, and pop in the oven on the bottom rack for 1hr 30 mins-1 hr 45 mins.
- Carefully take out, take off the lid, paper and plate, baste over the tops of the tomatoes/potatoes with some of the juices. Pop back in oven, uncovered, for another 20-25 mins then turn up heat to 200C fan (220C conventional) for a final 10 mins, so that the top really caramelises.
- Take out of oven, pop lid on, and allow to sit for 30 mins or so before serving