1Start with some onions and potatoes, which form the base of this dish, along with fresh garlic, bay leaves, fresh parsley and lemons.
2Start with some onions and potatoes, which form the base of this dish, along with fresh garlic, bay leaves, fresh parsley and lemons.
3Start with some onions and potatoes, which form the base of this dish, along with fresh garlic, bay leaves, fresh parsley and lemons.
4Add oregano, paprika, pul biber, ground cumin, ground cinnamon, black pepper, and sea salt to a tray with some olive oil.
5Add oregano, paprika, pul biber, ground cumin, ground cinnamon, black pepper, and sea salt to a tray with some olive oil.
6Add oregano, paprika, pul biber, ground cumin, ground cinnamon, black pepper, and sea salt to a tray with some olive oil.
7Combine 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.
8Combine 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.
9Combine 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.
10Cover the tray and bake in a preheated oven for about 35 to 40 minutes.
11Cover the tray and bake in a preheated oven for about 35 to 40 minutes.
12Cover the tray and bake in a preheated oven for about 35 to 40 minutes.
13Turn the chicken over and leave it uncovered to cook for another half an hour.
14Turn the chicken over and leave it uncovered to cook for another half an hour.
15Turn the chicken over and leave it uncovered to cook for another half an hour.
16Turn the chicken over again to cook those lovely skins, basting and drizzling with a little more olive oil.
17Turn the chicken over again to cook those lovely skins, basting and drizzling with a little more olive oil.
18Turn 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
1 chicken or vegetable stock cube
1 chicken or vegetable stock cube
2 tbsp tomato purée
2 tbsp tomato purée
2 tbsp tomato purée
1 tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste)
1 tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste)
1 tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste)
200 ml boiling water
200 ml boiling water
200 ml boiling water
6 tbsp olive oil
6 tbsp olive oil
6 tbsp olive oil
4 onions, peeled and quartered
4 onions, peeled and quartered
4 onions, peeled and quartered
750 g Cyprus or Maris Piper potatoes, peeled and halved
750 g Cyprus or Maris Piper potatoes, peeled and halved
750 g Cyprus or Maris Piper potatoes, peeled and halved
8 large high-welfare chicken thighs and/or drumsticks
8 large high-welfare chicken thighs and/or drumsticks
8 large high-welfare chicken thighs and/or drumsticks
6 garlic cloves, peeled and bashed
6 garlic cloves, peeled and bashed
6 garlic cloves, peeled and bashed
1 tsp dried oregano
1 tsp dried oregano
1 tsp dried oregano
0.5 tsp paprika
0.5 tsp paprika
0.5 tsp paprika
0.25 tsp pul biber
0.25 tsp pul biber
0.25 tsp pul biber
1 tsp ground cinnamon
1 tsp ground cinnamon
1 tsp ground cinnamon
0.5 tsp ground cumin
0.5 tsp ground cumin
0.5 tsp ground cumin
0.75 tsp salt
0.75 tsp salt
0.75 tsp salt
0.75 tsp pepper
0.75 tsp pepper
0.75 tsp pepper
2 tbsp chopped fresh parsley leaves
2 tbsp chopped fresh parsley leaves
2 tbsp chopped fresh parsley leaves
400 g can chopped tomatoes
400 g can chopped tomatoes
400 g can chopped tomatoes
400 ml cold water
400 ml cold water
400 ml cold water
3 bay leaves
3 bay leaves
3 bay leaves
1 unwaxed lemon, halved
1 unwaxed lemon, halved
1 unwaxed lemon, halved
Equipment
trayoven
Tips
Baste and drizzle with olive oil for lovely skins.