Chicken And Mixed Vegetable Casserole
Sample Dishes from Turkish Cuisine
Chicken
And Mixed Vegetable Casserole (Sebzeli Piliç Güveci)
| Ingredients | Measure | Amount |
| Chicken | 1 piece | 1250 gr |
| Onion | 1 medium size | 75 gr |
| Green Bean | 1 cup | 150 gr |
| Fresh okra | 1 cup | 75 gr |
| Summer squash | 1 small size | 100 gr |
| Green Pepper | 2 piece | 30 gr |
| Tomatoe | 3 small size | 300 gr |
| Water (hot) | 1 cup | 200 gr |
| Salt | 3 teaspoon | 18 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
Preparation
Divide chicken
into parts. Cut all vegetables, reserving 1 tomato, into 2 1/2-3 cm (1-1 1/2
inch) cubes. Combine all vegetables and spread on bottom of a casserole. Place
chicken parts over. Top with sliced tomato. Add hot water. Sprinkle with salt
and pepper; cover. Bake in a moderate oven for 1 hour or until chicken and vegetables
are tender. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 65 cal |
| Protein | 4,5 g |
| Fat | 2,4 g |
| Carbohydrates | 7,5 g |
| Calcium | 41 mg |
| Iron | 0,92 mg |
| Phosphorus | 63 mg |
| Zinc | 1 mg |
| Sodium | 667 mg |
| Vitamin A | 747 iu |
| Thiamine | 0,09 mg |
| Riboflavin | 0,09 mg |
| Niacin | 1,82 mg |
| Vitamin C | 15 mg |
| Cholesterol | 12 mg |
Regional Characteristics:
This is a typical
Turkish way of serving chicken, especially in the summer. lt is tasty, nutritious
and rich with vegetables. It is baked in a crock-pot or any earthenware pot.
However, any kind of glass oven-ware may also be ıısed. It is ussually served
with pilaf and cacık.