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Archive for the ‘Chicken Dishes’ Category

CERCASSIAN CHICKEN (ÇERKEZ TAVUĞU)

Ingredients
1 chicken breast
1 cup walnut (finely chopped)
1 cup yogurt
1/2 cup mayo
1 clove of garlic (minced)
1/2 cup bread crumbs
1 bunch of dill (finely chopped)
1/4 cup olive oil
1 tbsp lemon juice
1 tsp salt

Boil chicken breast in a pot until it gets tender and cooked. Drain cooked chicken breast, put in a bowl. Let it cool and tear the chicken breasts into shreds. Add all other ingredients and mix thoroughly. Cercassian chicken is ready to serve!

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ZUCCHINI GRATIN (TAVUKLU KABAK)

Ingredients
4 zucchini
1 chicken breast (small cubed)
1 onion
1 garlic clove
dill
salt
ground black pepper
red chili pepper
curry powder
2/3 cup grated mozzarella cheese
olive oil

Béchamel Sauce Ingredients
2 tbsp butter
2 tbsp flour
1 cup milk
salt
ground black pepper
nutmeg

Wash zucchini’s and cut vertically to two pieces, carve insides. Place zucchinis to the saucepan with water, filled till covered. Boil them 5-7 minutes. Next, place squashes to the bowl with cold water for 5 minutes and put them in to the pan. For the filling, put olive oil in a pan and sauté the chicken breasts. Add chopped onions and garlic and sauté together. Add the seasoning. Turn off the heat and add finely chopped dill. Stuff this mix into zucchinis.
For preparing béchamel sauce, melt butter in a pan; add flour and sauté until lightly brown. Slowly add milk, meanwhile, stir with the whisk not to get lumps. As sauce becomes thicken add the seasonings. Spread this mix with the spoon to the top of zucchinis. Spread grated mozzarella cheese. Cook in 350 f oven for about 30 minutes.

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CHICKEN KAPAMA (TAVUK KAPAMA)

Dough Ingredients
1+ 1/2 cup milk (warm)
1 egg
1/3 cup oil
1 cup chopped flat parsley
1 tbsp instant yeast
1 tsp salt
1 tsp sugar
3+3 1/2 cup flour
oil for frying

Stuffing Ingredients
2 chicken breasts
1 onion (chopped)
2 garlic cloves
1 tsp curry powder
1/2 tsp chili powder
1/2 tsp black pepper
salt

Yogurt Dressing
500 gr (17.6 oz) yogurt
1 garlic clove (grinded)
salt

Dressing
2 tbsp oil
1 tbsp tomato paste
1/2 tsp mint

Dissolve yeast with warm milk. Add egg, salt, oil, mint, finely chopped parsley, salt, sugar and 3+3 1/2 cups flour, mix and make inadhesive dough.
Take to 10 pieces and make rolls. Put wet towel on and let ferment.
Cut chicken breasts finely. Sauté onion with oil, add chicken breast and spices, sauté altogether till lightly redden. Put out and let to cool.
Roll out two glands of fermented dough sized as a serving plate (showed in the picture). Put some chicken stuffing to one pastry and close with other pastry.
Press pastry edges with fork. Take bigger oily pan, fry both sides till redden. Serve it. Make all dough glands as a previous one.
Mix yogurt, grinded garlic and salt.
To prepare the sauce, pour 2 tbsp oil to the pan. Heat. Add tomato paste and stir. Add mint, stir. Take from the stove.
Put chicken kapama to serving plates; place some yogurt mix to the center (equally to all plates). Pour some tomato dressing onto the yogurt.

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Farm Kebab

Chicken Farm Kebab in Oven Bag

Ingredients:
1 lb chicken breast (cubed)
2 big potatoes (cubed)
1 small onion (chopped)
2-3 anahaim pepper (cut big sizes)
1 cup frozen peas
3-4 cloves garlic
salt, black pepper, oregano
2 tbsp tomato paste
3+2 tbsp olive oil

Heat 2 tbsp olive oil in a pot.  Add chicken cubes and cook them.  in a large bowl, mix all the ingredients, 3 tbsp olive oil and cooked chicken cubes together.
Preheat the oven 400 f.  Put 1 tbsp flour in an oven bag.  Fill the bag with kebab mixture and tighten it up.  Make 3-4 small holes with a knife and cook the kebab for 40-45 minutes.

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BAKED CHICKEN WITH VEGETABLES

Ingredients:
1 whole chicken
1 lemon
2 carrots
4 gloves of garlic
1 onion (medium)
5-6 cherry tomatoes
1 lb frozen peas
2 potatoes (big)
Oregano, black pepper, curry powder,
chili pepper, salt, olive oil

Preparation:
Wash the chicken with water, then rub with lemon juice. Peel the carrots and the potatoes and cut potatoes into chunks. Cut carrots into thin diagonal slices. Cut the garlic into half and chop the onion. Add peas and tomatoes and mix the vegetables together. Mix spices, salt, olive oil and 1-2 drops of lemon juice in a bowl and then spread and rub this mix all over the chicken. Put 1 tbsp flour into the oven bag and spread it. Place the chicken and the vegetables into the bag. Make some holes and close the bag tightly. Preheat the oven to 400 F and bake approximately 45-50 minutes. After the chicken is baked, take it out of the bag and bake a couple of minutes without the bag (until the chicken is golden brown).

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CHICKEN SHISH KEBAB

Ingredients:
3-4 boneless and skinless chicken breasts
1 tbsp pepper paste
1/2 cup water
2-3 tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp cumin powder
1/2 tsp dried mint
1 tsp paprika
a package of wood sticks for kebab

Cut chicken breasts into small cubes. Put all the other ingredients in a bowl and mix them well. Add the chicken in that mixture and toss them together, then marinate them for a while in the fridge (overnight would be better but if you don’t have so much time, one hour is better than nothing).

Put the sticks into water and let them stay there at least for an hour. Stick 6 chicken cubes to each wood stick. Bake the kebabs at low broil using oven grill by occasional turning.

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KAPAMA (ROASTED CHICKEN WITH RICE)

Ingredients
7 chicken thighs
3 cups rice
2 tablespoons butter
Salt
3,5 cups chicken broth

Boil chicken thighs.
Soak the rice with salt and water for 15 minutes, then wash the rice and drain. Spread the rice on a tray. Heat the oven to 400°F. Sprinkle salt to cooked chicken thighs and place on the rice. Place small butter cubes on the rice. Pour the remaining chicken broth over the rice carefully and cover the tray with aluminum foil. Bake the rice in the oven until the water drains. Remove the foil and let the chicken cook more. Cover the chicken and rice with another tray after removing from the oven.

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