Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons red pepper paste (biber salçası)
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large mixing bowl
- Baking sheet
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, whisk together the olive oil, red pepper paste, tomato paste, paprika, salt, black pepper, cumin, cayenne pepper, lemon juice, and minced garlic.
3. Add the chicken breasts to the bowl and toss to coat them evenly with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
5. Line a baking sheet with aluminum foil and place the marinated chicken breasts on it.
6. Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Garnish the chicken with chopped fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F (200°C)
Internal temperature of chicken: 165°F (74°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 260
Total fat: 10g
Saturated fat: 2g
Cholesterol: 96mg
Sodium: 764mg
Total carbohydrates: 5g
Dietary fiber: 1g
Total sugars: 2g
Protein: 36g
Substitutions for ingredients:
- Red pepper paste can be substituted with harissa paste or chili paste.
- Tomato paste can be substituted with tomato sauce or ketchup.
- Fresh parsley can be substituted with cilantro or basil.
Variations:
- Add sliced onions and bell peppers to the baking sheet for a complete meal.
- Use bone-in chicken thighs instead of chicken breasts for a more flavorful dish.
- Add a tablespoon of honey to the marinade for a sweet and spicy flavor.
Tips and Tricks:
- Use a meat thermometer to ensure that the chicken is fully cooked.
- If the chicken is browning too quickly, cover it with aluminum foil to prevent burning.
- Let the chicken rest for 5 minutes before slicing and serving.
Storage Instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the chicken, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the chicken on a bed of rice or quinoa, and garnish with fresh herbs and lemon wedges.
Garnishes:
- Chopped fresh parsley
- Lemon wedges
- Sliced green onions
Pairings:
- Turkish bulgur pilaf
- Grilled vegetables
- Greek salad
Suggested Side Dishes:
- Roasted sweet potatoes
- Steamed broccoli
- Garlic bread
Troubleshooting Advice:
- If the chicken is dry, it may have been overcooked. Reduce the cooking time or cover the chicken with aluminum foil to prevent drying out.
- If the chicken is undercooked, increase the cooking time or check the internal temperature with a meat thermometer.
Food Safety Advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook chicken to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Store leftover chicken in the refrigerator and consume within 3 days.
Food History:
Biber salçasılu kızarmış tavuk is a popular Turkish dish that combines spicy red pepper paste with tender chicken. Red pepper paste is a staple ingredient in Turkish cuisine and is used in a variety of dishes.
Flavor Profiles:
This dish is spicy, savory, and slightly tangy, with a hint of sweetness from the tomato paste and honey.
Serving Suggestions:
Serve this dish with a side of Turkish bulgur pilaf and grilled vegetables for a complete meal.
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Region: Turkish