Turkish Sheet Pan Chicken with Vegetables and Beans
Türlü means “a variety of” or “all kinds of” in Turkish, and to make this one pan dish, Sebzeli, Tavuklu Türlü, we cook or bake chicken or meat with a variety of produce, and sometimes beans or chickpeas. It is a great way to make a meal with a little bit of everything. You can make it on the stovetop like a stew, but I also love to make a tray bake, a sheet pan meal, so the ingredients caramelize.
Servings: 6
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch chunks
- 3 tablespoons plain Greek yogurt
- 4 garlic cloves, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 1 tablespoon Turkish red pepper paste (biber salçası)
- Salt
- Freshly ground black pepper
- 1 large onion coarsely chopped
- 2 medium zucchini (about 1 pound), sliced 1/2-inch thick
- 3 Romano or 2 red bell peppers, cut into 3/4-inch chunks
- 2 tablespoons extra virgin olive oil
- 1 14.5 ounce can chopped tomatoes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon Aleppo pepper
- 1 3/4 cups water
- 1 15.5-ounce can cannellini beans, drained and rinsed
- Haydari
Instructions
- Marinate the chicken. Place the chicken pieces in a large bowl. Add the yogurt, garlic, olive oil, tomato paste and Turkish pepper paste, and season with a salt and black pepper (about 1/2 teaspoon each). Combine well with your hands, so the chicken is thoroughly coated. Cover and leave in the refrigerator to marinate for at least 15 minutes, or up to a day.
- Get ready. Preheat the oven to 350˚F using a convection bake setting, if available, or 400˚F, if not.
- Bake the vegetables and chicken. Place the onion, zucchini, and peppers in a large roasting pan or rimmed baking sheet, and drizzle with the olive oil. Add the chicken and any bits of marinade, chopped tomatoes, cumin and Aleppo pepper and mix well. Swirl a little of the water in the tomato can to capture any remaining bits of tomato and pour it into the pan. Season with salt and pepper, give everything a final mix, then bake in the oven for 40 minutes.
- Add the beans. Remove the pan from the oven, stir in the beans and the remaining water, then bake for a further 15 to 20 minutes until the vegetables and chicken have begun to char around the edges.
- Finish and serve. Serve hot with a refreshing salad, and perhaps with the creamy Haydari.
Notes
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