Chicken Stew
Sample Dishes from Turkish Cuisine
Chicken
Stew (Tavuk Yahni)
| Ingredients | Measure | Amount |
| Tomatoe | 3 medium size | 375 gr |
| Potatoe | 3 medium size | 330 gr |
| Onion | 2 medium size | 120 gr |
| Chicken | 1 piece | 1250 gr |
| Water (hot) | 2 1/2 cup | 500 gr |
| Salt | 2 teaspoon | 12 gr |
| Black Pepper | 1 teaspoon | 1 gr |
Preparation
Cut chicken into
parts. Combine with chopped onions, minced tomates and potato wedges. Place
in a saucepan. Add hot water. Season with salt and pepper. Cover and simmer
for 35-40 minutes or until tender. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 362 cal |
| Protein | 28,3 g |
| Fat | 21,6 g |
| Carbohydrates | 12,8 g |
| Calcium | 32 mg |
| Iron | 2,01 mg |
| Phosphorus | 257 mg |
| Zinc | 2 mg |
| Sodium | 887 mg |
| Vitamin A | 768 iu |
| Thiamine | 0,16 mg |
| Riboflavin | 0,19 mg |
| Niacin | 10,83 mg |
| Vitamin C | 14 mg |
| Cholesterol | 123 mg |
Regional Characteristics:
This is the most
common recipe used throughout the country. It is served as a main dish with pilaf.
A whole chicken can be used instead of cuts. It is cooked with onions only in
some regions and pepper corns are used instead of black pepper.