Turkish Style Chicken 'Yahni' with Potato, Green Beans & Dukkah

Destination: Turkey. Yahni (or yakhni) is a type of meat stew with varieties across Turkey, South Asia and the Balkans. It is usually prepared in the colder months of the year, to warm the kitchens and bellies of everyone eating it.

Serves 2

Naturally, fresh poultry has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.

In your box

• 2 chicken maryland fillets
• 2 desiree potatoes
• 1 green bean bag
• 1 carrot
• 1 red onion*
• 1 garlic clove
• 1 shawarma spice mix sachet
• 1 dukkah sachet
• 1 parsley bunch*

*Use half of the onion with the lamb dish. Parsley may be split across other dishes - please read each recipe carefully.

From your pantry

Olive oil, salt, butter, flour

Method

1. Sear the chicken. Always read the recipe in full before you begin. Heat a splash of oil in a casserole, dutch oven or wide saucepan over medium heat. Add the chicken, skin side down, and cook for 5 minutes or until the skin is crisp and browned. Place a weight over the top, such as a plate, to ensure an even cook. Flip and continue cooking for about 3 minutes. Set aside, skin side up, reserving the pan.

2. Prepare the ingredients. Meanwhile, wash the vegetables. Cut the carrot and potato into 1cm pieces. Slice the onion. Cut the beans into thirds. Thinly slice 1 teaspoon per 2 people of the parsley leaves. Mince the garlic.

3. Cook the potato, carrot and onion. Add the potato, carrot and onion to the reserved pan and cook for about 5 minutes or until soft. Add the garlic and 1 tablespoon of butter per 2 people and stir to combine.

4. Add the spice mix. Mix together the shawarma spice mix and 1 teaspoon of flour per person. Add the spice mix to the vegetable mixture and stir to combine. Add about 200ml of water per person and bring to the boil.

5. Add the chicken and beans. Reduce to a simmer, add the beans and cook for about 2 minutes or until the mixture thickens slightly. Add the chicken on top and continue cooking for 3 minutes or until the chicken is warmed through and the potato is soft. Season to taste.

To serve

Cut the chicken into pieces. Divide the vegetable mixture between serving bowls. Top with the chicken, dukkah and parsley.

Allergens: garlic, onion, nuts, sesame.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish was in our Turkey Cuisine Box. See this week's menu →