This is a very easy recipe. All mixed and cooked in the same roasting dish. So easy and a great family meal. If you cant eat diary just change the yogurt to chicken stock.
Turkish Chicken Recipe
Serves 6 - depending on the size of the chicken
Oven 180 c
1 whole chicken - free range and organic cut up into pieces
3 large potatoes or orange sweet potatoes- unpeeled and cut into large cubes
4 capsicums - any colour cut into large strips
3 large onions - chopped
1 whole bulb garlic - smashed and chopped
1 cup unsweetened yogurt
2 lemons - juiced
2 tbsp tomato paste
1 tbsp dried oregano or thyme
1 tsp chilli powder or paprika
Method
Oven 200c
1 - In a large roasting dish place all the ingredients together and mix.
Marinate for up to 2 hours
2 - Cover in tin foil or place a lid on and bake in the oven until the chicken and potatoes are cooked, about 1 hour.
Serve with brown rice or on its own.
Chop up onion, garlic and capsicum.
The flavouring is yogurt, tomato paste, thyme or oregano, chilli or smoked paprika powder.
Mix alltoghter.
Laying the chicken breast side up, cut down the chicken and then turn over. Cut off the breast's, legs and wings. Cut the breast's in half and also the leg (you now have drumsticks and thigh's)
Use the back bone to make chicken stock and use for another day. Or just place in a freezer bag for another day.
Mix the chicken pieces into the vegetables, place a lid on and cook in an oven.
Serve with rice or just on its own. I like it with Kimchi (see recipe for kimchi under Fementation on this blog)