Braised Chicken with Vegetables
30 min
A hearty one-pot dish featuring tender chicken pieces braised with colorful vegetables in a savory broth
chickenone-poteasy
Everything in one pot — perfect when you want dinner that practically makes itself. Turkish-inspired flavors with juicy chicken thighs, potatoes and onions in a rich tomato sauce.
Instructions
- 1
Preheat oven to 200°C. Get out a large, wide casserole dish and add a bit of oil to the bottom.
- 2
Clean the onions and cut into wedges. Cut potatoes in half or quarters depending on size. Clean garlic and slice. Add everything to the pot along with the chicken pieces.
- 3
Mix together paprika, oregano, cumin, cinnamon, smoked paprika, red pepper flakes, salt, pepper and sugar in a small bowl, then add to the pot. Add chopped parsley too. Rub the spice mixture well into the chicken and potatoes — might want to use gloves to avoid mess.
- 4
Mix together chicken stock, tomato paste and Turkish paprika paste, then pour into the pot. Add canned tomatoes and bay leaves. Slice lemon and lay on top.
- 5
Cover with lid and put in 200°C oven. Cook until potatoes are tender, 45-60 minutes.
- 6
Meanwhile, cut tomatoes, cucumber and onion, mix with salad greens. Drizzle with olive oil and sumac.
- 7
Remove lid from pot and cook about 10 minutes more so chicken skin gets crispy. Serve the one-pot dish with fresh salad and a good dollop of yogurt.
Per average serving
56
Calories
kcal
2.1
Protein
g
12.3
Carbs
g
0.4
Fat
g
2.2g
Fiber
5.9g
Sugar
877mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
56
Calories
kcal
2.1
Protein
g
12.3
Carbs
g
0.4
Fat
g
2.2g
Fiber
5.9g
Sugar
877mg
Sodium
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