Entree: Turkey – Turkish Kurdish Cuisine – Tavuklu Patates (Chicken and potatoes braised in Turkish Kurdish style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 25 min

Total 1 hr 40 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced, about 9 g
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 g) red pepper paste (biber salçası) or 1 tbsp (15 g) tomato paste plus 1 tsp (2 g) Aleppo pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) Aleppo pepper or crushed red pepper flakes
- 4 medium potatoes, peeled and cut into large wedges, about 2 lb (900 g)
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- 1 tbsp (15 g) butter (optional, for finishing)

Instructions

1. Preheat oven to 375°F (190°C) if finishing in the oven. Pat the chicken thighs dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper.
2. Heat 2 tbsp (30 ml) olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Brown the chicken thighs skin-side down until golden, about 5–6 minutes per side. Remove and set aside.
3. Reduce heat to medium, add the sliced onion and sauté until soft and translucent, about 6–8 minutes. Add the garlic and cook 30 seconds.
4. Stir in tomato paste and red pepper paste; cook 1–2 minutes until the paste darkens and becomes fragrant. Add cumin, paprika, and Aleppo pepper and mix well.
5. Return the chicken to the pan (skin-side up if using), nestle the potato wedges around and between the pieces, and pour in 1 cup (240 ml) chicken stock. Bring to a simmer, then cover.
6. Transfer the covered pan to the preheated oven and braise for 35–45 minutes, until potatoes are tender and chicken is cooked through. Alternatively, simmer covered on the stovetop over low heat for 35–40 minutes.
7. Remove from oven, stir in 1 tbsp (15 ml) lemon juice and 1 tbsp (15 g) butter if using, and spoon pan juices over the chicken and potatoes. Garnish with chopped parsley and serve hot with crusty bread or rice.