Skip to main content

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?"





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?

Comments

  1. This looks so hearty and yummy! I love that you use chicken thighs- yum!

    ReplyDelete
  2. What a delicious sounding recipe! Love the cinnamon and cardamom!

    ReplyDelete
  3. Oh yes, I'm all about Turkish food lately thanks to my Turkish Netflix obsession! This is one bowl of amazingness that I just have to try!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.