Turkish Mixed Vegetable Stew with Spiced Chicken

Instructions

1. 1

   Marinate the chicken

   If the chicken breasts are very thick, slice them in half horizontally so they cook evenly. Stir together the yogurt, tomato paste, olive oil, lemon juice, garlic, paprika, cumin, oregano, Aleppo-style pepper, salt, and black pepper. Coat the chicken in the marinade, cover, and refrigerate for at least 30 minutes or up to 8 hours.

2. 2

   Brown the eggplant

   Heat 2 tablespoons of the olive oil in a Dutch oven or wide, heavy pot over medium-high heat. Add the eggplant and cook for 6 to 8 minutes, stirring occasionally, until browned in spots. Transfer it to a plate. The eggplant does not need to be cooked through yet.

3. 3

   Build the stew

   Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, bell pepper, and carrots with a pinch of salt. Cook for 6 to 8 minutes, until the onion softens. Stir in the garlic, tomato paste, paprika, and oregano and cook for 1 minute, until the tomato paste darkens slightly.

4. 4

   Simmer the firm vegetables

   Add the green beans, potato, diced tomatoes, broth, salt, and several grinds of black pepper. Bring to a simmer, then cover and cook over medium-low heat for 15 minutes. The potato should be starting to soften but should not yet be falling apart.

5. 5

   Add the tender vegetables

   Return the eggplant to the pot and add the zucchini. Cover and simmer for 12 to 15 minutes, stirring once or twice, until the potato and green beans are tender and the eggplant is silky. If the stew looks soupy, uncover it for the final 5 minutes. If it looks dry, add a small splash of broth or water.

6. 6

   Cook and rest the chicken

   While the stew finishes, heat a large skillet over medium-high heat. Lift the chicken from the marinade and let the heavy excess drip off. Cook for 5 to 7 minutes on the first side and 4 to 6 minutes on the second, adjusting the heat if the spices begin to scorch. The thickest part should reach 165°F / 74°C. Rest for 5 minutes, then slice across the grain.

7. 7

   Finish the stew

   Stir the lemon juice and chopped herbs into the stew. Taste and add more salt or black pepper as needed. Let the pot sit off the heat for 5 minutes so the broth settles around the vegetables.

8. 8

   Make the sauce and serve

   Blend the herbs, garlic, lemon juice, olive oil, water, and a pinch of salt until spoonable, adding another splash of water if needed. Spoon the vegetable stew into shallow bowls and add the sliced chicken. Serve with steamed rice, green herb sauce, and lemon wedges.