The traditional Turkish Chicken Tava that you loved so well from the Adana area.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

    Advertisement
  • Trickle 1 tablespoon olive oil in the bottom of a roasting pan. Arrange chicken thighs in the pan. Mix the tomato paste and water, and spread over the chicken. Place garlic clove halves in the pan. Season chicken with salt and pepper. Arrange potatoes, tomatoes, onion, mushrooms, and pepperoncini over the chicken. Sprinkle with remaining tablespoon olive oil.

  • 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 pan if it starts to get dry.

Nutrition Facts

316 calories; 13.7 g total fat; 59 mg cholesterol; 823 mg sodium. 29 g carbohydrates; 20.4 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/18/2006
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. Read More
(24)

Most helpful critical review

Rating: 2 stars
10/17/2005
No this was not worth the effort. Was not impressed at all. Won't make again. Read More
(5)
22 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
12/18/2006
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. Read More
(24)
Rating: 4 stars
12/18/2006
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. Read More
(24)
Rating: 4 stars
06/16/2009
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! Read More
(18)
Advertisement
Rating: 4 stars
12/07/2006
ok I thought I could pull this off with boneless chicken breasts (we don't care for thighs) and found that the potatoes just wouldn't get done along with the chicken. I pulled the chicken out and kept cooking the vegetables up to the designated 1 1/2 hours but then the potatoes still weren't completely done. However the taste was excellent the chicken came out perfect my husband and I both loved it. Didn't feel like extra spices were needed I was glad I didn't "tweak" it any. I will experiment next time maybe pre-cook the potatoes a bit because this is well worth it! Thanks for the post. Read More
(13)
Rating: 4 stars
11/24/2006
I have made this several times and its great!You might want to add a can of Rotel to this to spicen it up thats the only thing I have found so far that makes this taste the same as when I used to eat this in Adana Turkey. You can even add Squash to it and anything else. Read More
(12)
Rating: 5 stars
02/24/2010
I was stationed in Turkey for 17 months while in the Airforce. This recipe is the closest to Chicken Tava that I've ever been able to find. It's honestly delicious. I find it tastes best when I use crushed red pepper combine oregano with the tomato paste and exclude the potatoes and pepperoncinis. I also dice the garlic. When we're feeling lazy we use stewed canned tomatoes to speed up the prep time and I always have the tomatoes chopped up as much as possible since I'm texture picky. All in all great food and a super easy dish for kids to help prepare. Read More
(9)
Advertisement
Rating: 5 stars
11/11/2008
I used pepper paste as another person suggested plus added the turkish spice pul biber (crushed red pepper) and some cumin. My Turkish husband loved it! Read More
(9)
Rating: 5 stars
05/05/2007
I loved this dish. Some people had problems cooking the vegetables through so I made sure to cut things up in smaller pieces. I also added a can of Roto. It was delicious. Read More
(6)
Rating: 5 stars
09/27/2012
I love this recipe! I have been making this for years but I never found the closest recipe from Adana until now. I use chicken breast instead of the chicken thigh. I cut the chicken into bite size pieces. I use the turkish pepper paste instead of the tomato paste (I found a local mediterranean bistro that sells all sorts of turkish items). I cover and simmer everything on the stove for about an hour then I put it in the oven with mozzarella on top and cook until cheese is melted. I even use the traditional clay bowls! My kids love it. Read More
(6)
Rating: 2 stars
10/16/2005
No this was not worth the effort. Was not impressed at all. Won't make again. Read More
(5)