Recipe for: Chicken Kavarma in a Clay Pot: A Flavorful Dish That Will Have You Asking for More. Family Dinner!
Ingredients:
- 500 g (1.1 lbs) boneless, skinless chicken thigh meat, cut into large pieces
- 4 onions, thinly sliced
- 3 red bell peppers, julienned
- 250 g (9 oz) mushrooms, thinly sliced
- 1 bunch parsley, chopped
- 150 g (5 oz) canned crushed tomatoes
- 100 ml (3.4 fl oz) white wine
- 2 eggs
- Salt
- Black pepper
- Red pepper
- Savory
- Olive oil
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Instructions:
- Heat a little oil in a Dutch oven or large pot over medium heat.
- Add the chicken and cook until golden brown on all sides.
- Remove the chicken from the pot and set aside.
- Add the onions, bell peppers, and mushrooms to the pot and cook for 3-4 minutes, until softened.
- Pour in the white wine and cook for 2-3 minutes, until reduced by half.
- Stir in the crushed tomatoes, salt, black pepper, red pepper, savory, and parsley.
- Return the chicken to the pot and stir to coat in the sauce.
- Divide the kavarma among 4 clay pots.
- Place the clay pots in a cold oven and set the temperature to 180°C (350°F).
- Bake for about 1 hour, or until the chicken is cooked through and the sauce is thickened.
- Crack 1 egg into the center of each of two of the clay pots.
- Return the clay pots to the oven and bake for an additional few minutes, until the egg whites are set.
- Garnish with fresh parsley and serve hot.
Enjoy!
Here are some additional tips:
- You can also add other vegetables to the kavarma, such as carrots, zucchini, or eggplant.
- If you don’t have clay pots, you can bake the kavarma in a baking dish.
- Serve the kavarma with rice, bread, or potatoes.
I hope you enjoy this recipe!
Recipe for: Chicken Kavarma in a Clay Pot: A Flavorful Dish That Will Have You Asking for More. Family Dinner!
