(Tavuk Tava, Adana region)
250 gr dark chicken meat, cut in medium sized chunks
2 tbsp extra virgin olive oil
9-10 mushrooms, cleaned, cut in halves
1 cubanelle pepper, cut in medium sized chunks
2 large tomatoes, peeled, sliced
6-7 garlic cloves, peeled
3 tbsp red pepper paste, mild - mixed with 2 tbsp water
2 tbsp butter, cut in small size
1/2 tsp crushed pepper
Season chicken pieces with salt and pepper. Saute with olive oil for about 4-5 minutes while stirring in a medium sized pot. Place mushrooms over the chicken, and then the cubanelle peppers over the mushrooms. Arrange the tomato slices over the top side by side, don't leave empty spaces. Sprinkle crushed pepper, salt and pepper. Place the garlic cloves on top and pour red pepper paste all over tomatoes. Put the butter pieces over the tomatoes, close the lid. Turn the heat to high first. When the dish starts to boil, turn the heat down to medium-low heat. Cook for about 1 hr and 30 minutes.
- Creamy Yogurt Dip, Turkish Rice Pilaf, Roasted Red Pepper Cheese Rolls and Mastic Pudding.