Directions
- 1Start with some onions and potatoes, which form the base of this dish, along with fresh garlic, bay leaves, fresh parsley and lemons.
- 2Add oregano, paprika, pul biber, ground cumin, ground cinnamon, black pepper, and sea salt to a tray with some olive oil.
- 3Combine the potatoes, onions, garlic, and chicken, along with the parsley, good quality chopped tomatoes, chicken stock, tomato puree, sweet or mild red pepper paste, lemons, and bay leaves in the tray.
- 4Cover the tray and bake in a preheated oven for about 35 to 40 minutes.
- 5Turn the chicken over and leave it uncovered to cook for another half an hour.
- 6Turn the chicken over again to cook those lovely skins, basting and drizzling with a little more olive oil.
Ingredients
- 1 chicken or vegetable stock cube
- 2 tbsp tomato purée
- 1 tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste)
- 200 ml boiling water
- 6 tbsp olive oil
- 4 onions, peeled and quartered
- 750 g Cyprus or Maris Piper potatoes, peeled and halved
- 8 large high-welfare chicken thighs and/or drumsticks
- 6 garlic cloves, peeled and bashed
- 1 tsp dried oregano
- 0.5 tsp paprika
- 0.25 tsp pul biber
- 1 tsp ground cinnamon
- 0.5 tsp ground cumin
- 0.75 tsp salt
- 0.75 tsp pepper
- 2 tbsp chopped fresh parsley leaves
- 400 g can chopped tomatoes
- 400 ml cold water
- 3 bay leaves
- 1 unwaxed lemon, halved
Equipment
trayoven
Tips
- Baste and drizzle with olive oil for lovely skins.
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