I love the recipes from the Turkish food magazine. The ratio of veggies to meat is very much to my liking. More veggie power!
This is a very easy bake and fast to prepare. Use green asparagus like in the original recipe, but I choise the white gold. The season here only lasts until June 24th.
After peeling the asparagus and quartering it, I cut the large green onion in 1 inch chunks and sliced a bunch of garlic. The tomatoes were only halved. Everything was seasoned with a veggie salt on the chopping board.
The chicken thighs were seasoned with Baharat, a seasoning mix often used in the Middle East. Then the thighs were browned a bit in very little oil in the pan and then trasfeted to an ovenproof baking dish.
In the same pan the onion garlic and asparagus were given a short fry up. The tomatoes followed and got 2 minutes more. I poured everything on top of the chicken.
Next double cream and some chicken stock and grated cheese. Seasoned with Sumac on top.
It went in the oven at 180 C fan for 35 minutes. I scatteted some fresh basil on top and served it with Basmati.
Ingredients:
4 chicken thighs
1 tsp oil
2 tsp Baharat seasoning
500 g white asparagus
6 medium tomatoes
1 large green onion
Salt and pepper
200 ml double cream
150 ml chicken stock
100 g grated Gouda
1 tsp Sumac
5 garlic cloves
Fresh basil
Basmati
No comments:
Post a Comment