Chicken Tava

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    Chicken Tava

    Chicken Tava


    25 people made this

    About this recipe: This is a traditional Turkish Chicken Tava recipe, much loved by all who visit Turkey. This is simple to make and uses everyday ingredients. You've no reason not to try it!

    Serves: 8 

    • 2 tablespoons olive oil, divided
    • 8 boneless chicken thighs, with skin
    • 170g tomato puree
    • 4 tablespoons water
    • 8 cloves garlic, halved
    • salt and pepper to taste
    • 4 medium potatoes, sliced
    • 4 tomatoes, sliced
    • 1 large onion, sliced
    • 200g fresh mushrooms, sliced
    • 8 long green peppers

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat oven to 170 C / Gas 3.
    2. Trickle 1 tablespoon olive oil in the bottom of a roasting tin. Arrange chicken thighs in the tin. Mix the tomato puree and water, then spread over the chicken. Place garlic in the tin. Season chicken with salt and pepper. Arrange potatoes, tomatoes, onion, mushrooms and peppers over the chicken. Sprinkle with remaining tablespoon olive oil.
    3. Bake 1 1/2 hours in the preheated oven, until vegetables are tender and chicken juices run clear. Periodically pour a little water into the tin if it starts to get dry.
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    Reviews in English (22)


    - Rated on  -  02 Dec 2013


    To make this recipe work, you really must have the red pepper paste instead of the tomato paste. It is a spicy paste with a very unique flavor available at specialty food stores and ethnic food markets. Also, I think it's better when the garlic is crushed and use 1 onion.  -  18 Dec 2006  (Review from Allrecipes US | Canada)


    This was very good! After living in Turkey for two years, I have been searching for a good recipe to recreate the tava we ate there. I omitted the potatoes altogether. That was the way I ate it there, so after reading the reviews I figured I wouldn't even fuss with them. I also replaced the tomatoes with two cans of regular rotel. I topped the dish with some shredded mozzarella for the last 15 minutes - yum! Serve over or with rice... The end result was very similar to what I remember! Thanks for the recipe!  -  01 Jan 2008  (Review from Allrecipes US | Canada)

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