Aromatic Turkish Kestaneli Tavuk with Chestnuts and Mushroom Broth

Name: Aromatic Turkish Kestaneli Tavuk with Chestnuts and Mushroom Broth
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 chicken thighs; 2 teaspoons sumac; 1 teaspoon ground cumin; 1 tablespoon olive oil; 2 garlic cloves; Salt and pepper; 1 cup chestnuts; 200g mushrooms; 1 large onion; 3 cloves garlic; 2 tablespoons olive oil; 1 teaspoon thyme; 4 cups chicken stock; 1 cup basmati rice; 2 cups water; 1 tablespoon butter; Pinch of salt

A rich, savory chicken dish with a classic Turkish flair

This delicious dish combines tender chicken, sweet chestnuts, and earthy mushrooms into a harmonious culinary experience, perfect for cozy dinners.

2 h 30 min
4
Intermediate

Ingredients

For the Chicken Marinade

4 chicken thighs

skinless and boneless

2 teaspoons sumac

1 teaspoon ground cumin

1 tablespoon olive oil

2 garlic cloves

minced

Salt and pepper

to taste

For the Chestnut-Mushroom Broth

1 cup chestnuts

roasted and shelled

200g mushrooms

sliced

1 large onion

finely chopped

3 cloves garlic

minced

2 tablespoons olive oil

1 teaspoon thyme

4 cups chicken stock

For the Rice

1 cup basmati rice

2 cups water

1 tablespoon butter

Pinch of salt

Preparation

Marinating the Chicken

Mix marinade

Combine sumac, ground cumin, olive oil, minced garlic, salt, and pepper in a bowl.

Coat chicken

Add the chicken thighs and coat them well.

Chill marinade

Allow to marinate in the fridge for at least 1 hour or overnight for best results.

Preparing the Chestnut-Mushroom Broth

Sauté aromatics

Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent.

Cook mushrooms

Stir in mushrooms and thyme, cooking until mushrooms are golden.

Avoid burning the garlic as it turns bitter. Add a splash of white wine to deglaze the pot and enhance flavor.

Cooking Process

Simmer the Broth

Combine roasted chestnuts and chicken stock with the sautéed mushrooms, bring to a boil, then reduce to a simmer and cook for 30 minutes.

Cook the Chicken

In a separate pan, cook marinated chicken over medium heat till golden brown on both sides.

Cook the Rice

Bring water and rice to a boil, add butter and salt, cover and reduce heat to low, simmer for 15 minutes.

Plating & Serving