Easy one pan chicken with vegetables – Sebzeli, tavuklu türlü

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This is another easy, delicious, nutritious one pan dish, perfect for week day meals – leftovers make a lovely lunch or another supper the next day. Türlü is a popular stew of meat and vegetables at home, traditionally cooked on the stovetop, and sometime baked. Green beans, potatoes and peppers are lovely here though you can use other veg in hand – beets, squash, carrots, leeks can be fantastic options for cooler temperatures. Marinating chicken in yoghurt and spices add a lot of flavour and tenderizes chicken – gut friendly too. You can prepare this dish a head of time, it also freezes well.

Another version of this dish, using aubergines and peppers and baked in the oven, Baked aubergine kebab with yoghurt and spices marinated chicken, Patlicanli Kebap, is also at my cookery book, Ozlem’s Turkish Table. Signed copies are available at this link.


Easy one pan chicken with vegetables – Sebzeli, tavuklu türlü



Recipe type: One pan stews

Cuisine: Turkish cuisine

  • Chicken marinade:
  • 800g chicken breast, cut in 4cm chunks
  • 3 tbsp plain yoghurt
  • 2 garlic cloves, finely chopped
  • 1tsp ground cumin
  • ½ tsp pul biber
  • 1 tbsp double concentrated tomato paste
  • 1 tbsp pepper paste, biber salcasi
  • Sea salt and ground black pepper to taste
  • For the rest:
  • 3 tbsp olive oil
  • 1 red onion, quartered and thinly sliced
  • 1 red bell pepper, deseeded and cut in small – 2 cm – chunks
  • 1 medium potato, cleaned, halved and thinly sliced (1/2 cm thick)
  • 250 g green beans, trimmed
  • For the sauce:
  • 1 tbsp double concentrated tomato paste
  • 170 ml water
  • Sea salt and ground black pepper to taste
  1. First marinade the chicken. Place all marinade ingredients in a bowl and with clean hands, combine well. Cover and keep in the fridge for 30 minutes (or more, if you can).
  2. Pour 2 tbsp olive oil in a large wide pan and stir in the marinated chicken. Sauté for about 6 minutes over medium to high, stirring often, to seal the juices of the chicken. Remove the chicken to a plate, keep the oil in the pan.
  3. Add the remaining 1 tbsp oil to the pan and stir in the onions, peppers, potato. Season with salt and pepper and sauté for 6-7 minutes over medium to high heat. Now return the chicken to the pan and combine well for a minute. Also introduce the green beans to the pan and mix well.
  4. Combine sauce ingredients in a jug, mix well for the tomato paste to dissolve. Pour over to the pan, season with salt and pepper, combine well. Cover, bring to a boil, then lower heat to simmer for 35-40 minutes, until everything is cooked and sauce thickened.
  5. Serve hot with drizzle of extra – virgin olive oil over and some rice or chunks of bread aside. Cacik dip of yoghurt and cucumber goes well with this dish too.



About Ozlem Warren

Merhaba, this is Ozlem. I am a native of Turkey, and passionate about my homeland and the healthy, delicious, Turkish Cuisine. I hope you enjoy my recipes here and I look forward to hearing from you – Afiyet Olsun!


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