Chicken Kebab Stew

The Ottoman Cuisine

CHICKEN KEBAB STEW (Türlü Tavuk Kebabı)

One chicken is thoroughly cleaned, cut into six pieces and washed in cold water. The pieces are rubbed with salt and sliced onions until a white foam occurs and washed afterward again. All this is for removing the chicken smell. Both sides of chunks of chicken are grilled and all the meat is put into a saucepan. Three finely cut onions and small hot peppers are fried in oil and added to the saucepan and cooked for about 1.5 hours on low fire in enough water to cover them all together with chopped parsleys, salt and spices to taste.