1557. Turkish Chicken Clay Pots

I admire the Turks for their knack in stretching resources while never compromising the result. You would never imaging that two chicken fillets, a mere half kilo, would create eight portions of this delicious dish.

This clay bake, or gratin, is rich in vegetables, which add so much flavor to the dish. Topped with a white sauce and cheese, the pots are baked until they have a bronzed top. Served with an optional side of rice, this makes for a very filling meal.

Ingredients:

3 Tbsp olive oil

1 onion, fine dice

1 carrot, fine chop

1 red capsicum, fine chop

2 garlic cloves, grated

500g chicken breast, fine chop

1 Tbsp tomato paste

1 cup water

1 cup peas

salt and pepper

For the sauce topping:

2 Tbsp butter

1 Tbsp flour

2 cups milk

salt and pepper

200g cheddar or mozzarella cheese

Method:

Saute in the oil the finely chopped onion, carrot, and red pepper. When softened, add the grated garlic and finely chopped chicken breast. Saute until the chicken is cooked through. Add the tomato paste, water, peas, and seasoning. Simmer 5 minutes and diving the mix into 8 individual clay pots.

Make the sauce: melt the butter and mix in the flour until frothy. Gradually add the milk, whisking to avoid any lumps. Keep stirring until thickened. Add seasoning.

Pour the sauce over the chicken in the clay pots and finish off with the cheese.

Bake in preheated 350F oven for 25 minutes until bubbly and golden.

صحة و عافية