“Tavuk Ekmek” (Chicken Bread)

 

Ok, what are you having for dinner tonight, because you HAVE to make these “Tavuk Ekmek” - tavuk ekmek literally translates as “chicken bread” but I’ve obviously taken it up a notch, and made a “tavuk ve sense tavası” (chicken and veg traybake) for extra goodness and flavour. Load into mini fresh sandwich baguettes (yes, there might be a special recipe for these in DINNER TONIGHT - have you ordered it yet?! Would mean the WORLD if you did) - order DINNER TONIGHT here 

Watch the video on how to make this recipe here 

Full recipe for the tava and “Tavuk Ekmek” below #PleaseMakeIt

INGREDIENTS

1 large onion, half roughly chopped, the other half thinly sliced 

1 large courgette, 1.5cm cubes 

1 medium aubergine, 1.5cm cubes 

2 Romano pepper / kapya biber, 1.5cm pieces

300g fresh tomatoes, roughly chopped  

12 garlic cloves, peeled 

2 tbsp thick natural yoghurt 

1 tbsp tomato purée

2 tsp paprika 

1 tsp smoked paprika 

2 tsp ground cumin 

1 tsp dried mint 

3 tbsp olive oil 

1 tsp sea salt flakes 

1/2 tsp coarse black pepper 

750g chicken thigh fillets, boneless, skinless, 1.5cm pieces 

1 small gem lettuce, thickly sliced

25g fresh flat leaf parsley 

4 baby cucumbers, thinly sliced

1 tsp sumac 

1 lemon, cut into wedges 

METHOD

Preheat oven to 200c fan / 220c. 

In a large, shallow oven tray, mix together yoghurt, tom purée, paprika, smoked paprika, cumin, dried mint, 1 tbsp of the olive oil, 3/4 tsp salt and 1/2 tsp pepper. Add chicken to the marinade, stir well then whilst the tray is facing you vertically (portrait layout), arrange chicken horizontally in centre of the tray. Arrange tomatoes and garlic cloves, either side of the chicken, then add the remaining vegetables (the roughly chopped onions, keep the thinly sliced ones for later) horizontally in separate layers. Brush vegetables and chicken with remaining olive oil and sprinkle over remaining salt and pepper. Cover tray with parchment paper then tightly cover with foil. Bake covered for 20 mins near top rack of oven, then remove foil and paper, give veg a gentle stir, still keeping everything separate, and bake uncovered on the top rack for 15-20 minutes or until everything is crispy and caramelised. Load into fresh sandwich baguettes (or the special bread recipe from Dinner Tonight once you’ve ordered and have it on your doorstep 😜) with thinly sliced onion, sumac, parsley, a squeeze of lemon juice, lettuce, cucumber, and enjoy. SO good.