Prep 20 mins
Cook 20 mins
From the blog "Surfing the world cuisine", whose author is a Lithuanian woman living in Turkey. She explains that this is not a traditional recipe, but in the Turkish tradition and using seasonal ingredients. Turkey exports most of its dried tomatoes, but they are available and why not use them? I have not made this, but it sounds quite appealing.
- 10 sun-dried tomatoes
- 2 boneless skinless chicken breasts, cubed
- 1 onion, chopped
- 1 green pepper, sliced
- 2 tablespoons olive oil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon salt
- 3 -4 ounces fresh spinach, washed and chopped
- 3 -4 green onions, sliced
- fresh parsley, chopped
- 1 lemon
- Place tomatoes in a small bowl, cover with hot water and let stand ten minutes. Drain and julienne.
- Heat oil in a large pot and add the chicken and chopped onions. Cook about five minutes, then add the chopped green pepper and cook three minutes longer.
- Add the tomatoes, thyme, salt and pepper, and enough water to cover (I think I'd use broth), bring to a boil, reduce to a simmer and cook 10 minutes.
- Add the spinach and half the green onions and parsley. Squeeze in some lemon juice - I'd add a bit at a time, to make sure it's not too sour. Cover and cook one minute longer. Remove from heat.
- Ladle into serving bowls and garnish with the remaining green onions and parsley.