Soganli Tavuk Yahnisi (Turkish Chicken Stew) #SoupSwappers

Here we are at the October Soup Saturday Swappers event. Wendy of A Day in the Life on the Farm started this event and each and every month, I get a new array of soup recipes to put in my to-try pile. I love all the fun themes this group picks to explore.

This month, Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice is hosting as we explore stews. It's definitely turning colder and darker. So, I'm grateful to have new recipes to try.

Colleen wrote: "Think true comfort food! What is the rich creamy stew which you turn to first when you are in need of a little pick me up?"

An InLinkz Link-up

Soganli Tavuk Yahnisi

Turkish Chicken Stew

Ingredients

• 4 boneless and skinless chicken thighs, cubed
• 2 organic white onions, peeled and thinly sliced
• 2 T butter
• 1 T olive oil
• 1½ C tomato sauce
• 2 T flour
• 1½ C chicken broth
• ½ t freshly ground black pepper
• 1 t ground cumin
• 1 t ground cinnamon
• ½ t ground cardamom
• cooked rice for serving

Procedure
Melt butter in olive oil in a pan with a tight-fitting lid. Stir in the onions and sauté until they start to turn translucent. Add in the chopped chicken and sauté until cooked through.

Stir in the flour, black pepper, ground cumin, ground cinnamon, and ground cardamom. Toss to coat all the chicken with the flour. Pour in the tomato sauce and chicken stock. Bring to a boil. Cover and reduce heat to a simmer. Cook until the sauce is thickened and reduced, approximately 20 minutes. Ladle stew hot over a bed of cooked rice. Serve immediately.

What's your favorite stew?