Turkish Chicken Stew That Heals

Liquid medicine :) good for the cold months. You can reduce the chicken or potatoes. But I suggest that you don't skimp on the carrots, butter and bay leaves. They really bring this recipe together. Feel free to use other vegetables you have.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the chicken: Remove the skin from the drumsticks and cut the chicken breast into four pieces. Place all chicken pieces in a pot, cover with water, and bring to a boil. Once it comes to a boil, skim off any foam.

Step 2

Sauté the vegetables: In another pot, sauté the grated carrot in olive oil. While it’s cooking, cut the remaining carrots into stick shapes and add them to the pot. Add chopped onion and garlic, and sauté for 2–3 minutes.

Step 3

Combine: Add the boiled chicken pieces to the vegetable pot. Add the whole peppercorns and hot water. Start cooking the chicken again in this mixture.

Step 4

Add potatoes and seasoning: When the chicken is halfway cooked, add the chopped potatoes and salt. Continue cooking until the potatoes are soft.

Step 5

Prepare the thickening mixture (terbiye): In a small bowl, combine flour and lemon juice. Add cold water to create a smooth, flowing consistency. Take two ladles of hot chicken broth from the pot and mix it into the flour-lemon mixture to warm it up—this prevents curdling.

Step 6

Finish the stew: Slowly pour the warmed flour-lemon mixture into the simmering stew, stirring constantly. Continue cooking until the chicken and vegetables are tender and the broth has slightly thickened.

Step 7

Serve: Taste and adjust the salt. Serve hot with a wedge of lemon and a sprinkle of finely chopped parsley on top.