Chef´s Choice – Cypriot Recipes – Chicken Stew (Güvec)


Cypriot Recipes

Chicken Stew (Güveç)

GüvecGüveç or Đuveč is a Turkish, North Cypriot, Bosnian, Romanian, Bulgarian, Croatian, Macedonian and Serbian oven-baked meat and vegetable stew similar to ratatouille.

Depending on the region meats can include chicken, pork, lamb or sometimes beef or fish (or the meat can even be omitted), while vegetables may include onion, tomatoes, peppers, zucchini (courgettes), eggplant, peas, potatoes, carrots, etc.

The name “đuveč” comes from an earthernware casserole in which it is traditionally prepared; the Turkish word “güveç” means “hot pot”, “casserole” or “stew”.

Ingredients

4 large chicken thighs

Sucuk100g Sucuk (Turkish sausage), sliced

1 onion, sliced

2 small garlic cloves, chopped

1 red pepper, sliced

1 small eggplant, diced

1 green chilli, sliced

Bulgur50g fine bulgur (cracked wheat)

olive oil

2 tbsp tomato paste

3 tbsp red wine vinegar

500ml chicken stock

spices to taste (can be thyme, cumin, paprika or other spices and herbs)

Preparation

Pre-heat the oven to 190°C / gas mark 5.

Rub in the chicken thighs on both sides with salt and pepper and a little bit of oil.

Heat olive oil in a large saucepan and  add the chicken, skin side down. Fry until the skin is nicely browned.

Take the thighs out and set aside. Add the sausage, onion, garlic, red pepper, aubergine, chilli and spices/herbs. Cook until the vegetables are soft (about 10 to 15 minutes).

Add the bulgur and the tomato paste and stir well. Pour in the red wine vinegar and the chicken stock and bring to the boil. Then turn the heat off, add the chicken again (skin side up), cover the pan and put it into the oven for 40 – 45 minutes.

Best to be served with fresh salad and bread.

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About tfrsecretary

Born in Augsburg, Bavaria, Germany in 1957, I was educated at a Baccalaureate High School. Later completed Technical University with a degree in Economic Informatics. I served for 12 years in the German Army before joining a French computer company for another 10 years. Then ran my own motorcycle and gastronomy businesses before deciding to retire. I arrived in North Cyprus with my second wife in 2004 and since her sad loss in 2011, I have kept myself very busy trying to help others with similar problems and in 2012 became the Secretary of “The Foreign Residents in the TRNC” (TFR). I am very keen to see expat communities coming together and playing their part in helping North Cyprus, our adopted homeland.
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One Response to Chef´s Choice – Cypriot Recipes – Chicken Stew (Güvec)

  1. Julie says:

    I have just cooked this and it smells amazing. Can’t wait to get my teeth into it.

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