Aromatic Turkish Kestaneli Tavuk with Chestnuts and Mushroom Broth
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
For the Chestnut-Mushroom Broth
For the Rice
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
Aromatic Turkish Kestaneli Tavuk with Chestnuts and Mushroom Broth
Aromatic Turkish Kestaneli Tavuk with Chestnuts and Mushroom Broth
Plating & Serving
Serve the chicken over a bed of fluffy rice, generously topped with the chestnut-mushroom broth, for a comforting and aromatic meal.