Turkish Mixed Vegetable Stew with Spiced Chicken
Türlü with Yogurt-Marinated Chicken
Serves 4 · Prep: 25 minutes · Cook: 45 minutes · Rest: 30 minutes · Total: 1 hour 40 minutes
You’ll need a big pot for this one. The vegetables look like a lot at first, but they settle into the tomatoes as they cook. Give them time to soften, especially the potatoes and green beans.
Get the chicken into its yogurt marinade before you start chopping. You can fry it while the stew finishes, then put everything on the table with a pot of rice.
Ingredients
Spiced chicken
- 1½ pounds boneless, skinless chicken breasts
- ½ cup plain whole-milk yogurt
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, finely grated
- 1½ teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon Aleppo-style pepper, or ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Mixed vegetable stew
- 3 tablespoons olive oil, divided
- 1 small eggplant, cut into 1-inch chunks
- 1 medium yellow onion, diced
- 1 red bell pepper, cut into bite-size pieces
- 2 medium carrots, cut into ½-inch slices
- 3 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- ½ teaspoon dried oregano
- 8 ounces green beans, trimmed and halved
- 1 medium Yukon Gold potato, cut into ¾-inch chunks
- 1 (14.5-ounce) can diced tomatoes
- 1½ cups low-sodium chicken broth or water
- 1 medium zucchini, cut into thick half-moons
- 1 teaspoon kosher salt, plus more to taste
- Black pepper, to taste
- 1 tablespoon fresh lemon juice
- ¼ cup chopped flat-leaf parsley or cilantro
Green herb sauce and serving
- 1 cup loosely packed parsley or cilantro leaves
- 1 small garlic clove, roughly chopped
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons water, plus more as needed
- Kosher salt, to taste
- Steamed rice and lemon wedges, for serving
Instructions
- 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
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
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
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
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
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
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
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.
Recipe Notes
Keep the vegetables chunky. Small pieces disappear into the tomato broth before the potato and green beans are ready.
Türlü is built for seasonal substitutions. Okra, cauliflower, or a handful of chickpeas can replace one of the vegetables, as long as the pot does not become crowded.
For deeper browning, wipe most of the yogurt marinade from the chicken before it reaches the skillet. A thin coating gives you flavor; a thick one is more likely to scorch.
The stew is excellent made a day ahead. Reheat it gently and cook the chicken shortly before serving if you want the best crust.
Frequently Asked Questions
Is this the same as a Moroccan tagine?
Not quite. Tagine usually refers to a North African cooking vessel and the dishes cooked in it. This recipe follows the shape of Turkish türlü, a tomato-based mixed vegetable stew, with the spiced chicken cooked separately.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs are a little more forgiving and work with the same marinade. Cook them until browned and the thickest part reaches 165°F / 74°C, then rest and slice them before serving.
Can I skip the rice?
Absolutely. The potato makes the stew substantial on its own. Warm flatbread is also useful for catching the tomato broth and any herb sauce left on the plate.
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