(Tavuk Tava, Adana region)
250 g dark chicken meat, cut in medium sized chunks
2 tbsp extra virgin olive oil
9-10 mushrooms, cleaned, cut in halves
1 cubanelle pepper, cut in medium sized chunks
2 large tomatoes, peeled, sliced
6-7 garlic cloves, peeled
3 tbsp red pepper paste, mild - mixed with 2 tbsp water
2 tbsp butter, cut in small size
1/2 tsp crushed pepper (red pepper flakes)
Season the chicken pieces with salt and pepper. Saute the chicken with olive oil for about 4-5 minutes while stirring in a medium-size pot. Place the mushrooms over the chicken, and then the cubanelle peppers over the mushrooms. Arrange the tomato slices on top side by side, don't leave empty spaces. Sprinkle the red pepper flakes, salt and pepper all over them. Place the garlic cloves on top and pour the red pepper paste all over tomatoes. Add the butter pieces over the tomatoes. Cover and turn the heat to high first. When the dish starts to boil, turn the heat down to medium-low heat. Cook for about 1 hr and 30 minutes.
- Creamy Yogurt Dip, Turkish Rice Pilaf, Roasted Red Pepper Cheese Rolls and Mastic Pudding.