Chicken “Yanyana Tavası” (with a twist)
Ok, what are you having for dinner tonight because I really think you should be making my twist on my “Yanyana Tavası” with chicken legs instead of diced lamb. Ensure to use a BIG shallow tray for this one so that everything crisps up rather than stewing. As Cypriots, we often slow-cook meals like this with bone-in joints of meat, such as lamb shanks or lamb neck on the bone, but Turkish Tava and Güveç are traditionally made with“kuşbaşı” (bird’s head size - teeny tiny) pieces of lamb. So I’ve combined the two. I use a similar milk-based marinade here to the lamb chop recipe in my cookbook. Serves 4-6 3 tablespoons olive oil 2 tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste 50ml milk 1 tsp paprika 1 tsp smoked paprika 1 tsp ground pul biber 1 1/2 tsp dried oregano 1 tsp dried mint 4 large chicken legs, skin on 1 large unwaxed lemon, finely sliced 10 garlic cloves, peeled and left whole 1 1/2 teaspoon sea s...
