Bosphorus Chicken

Now we have a guest recipe starring in JCF :)

Many thanks go to Anders and Zeynep for introducing this creamy yummy dish :) Unfortunately it did not have a name at first. We don’t know where it originates exactly but most probably it started as a potato dish somewhere in Balkans. And then with some improvements by Anders and Zeynep it came into this form. After a small chat over the dinner table, we decided to call it “Bosphorus Chicken” :) As it exactly symbolizes meeting point of different influences/cultures as the dish itself  Here you have the recipe (for four people)

Ingredients:
Around 10 small or 4-5 big potatoes.
1 pack of broccoli (as it is sold in packs here; but I guess two bunches are enough otherwise)
1 chicken bulyon (I have no idea about the English translation for this and could not find in dictionary but it is this chicken flavor bars in small packs)
Around 200 grs of chicken (1 breast would be enough)
1 table spoon of mustard (if you prefer, you might not add it if you don't like mustard
2 gloves of garlic
1 small pack of milk cream and some milk
Salt and black pepper powder

Peel the potatoes and slice them. Leave in water for a while; around 20 minutes I guess. (This is important for releasing starch so that potatoes become crispy when you cook them)
And then cook them in oven over a metal tray. This is important; don’t use glass tray or pot since it doesn’t get too hot and potatoes won’t soak cream later). You need to cook in high temperature (230-250 C) until they turn crispy around 25 minutes. In the half way turn them upside down.

Meanwhile, cut broccoli in pieces and cook shortly in boiling water (5 minutes) and take out of water. Chop chicken in cubes and chop garlic in slices. Start frying the garlic in medium heat with some olive oil until they turn colour (around 3 table spoons). Watch out and don’t burn them or get them brown. Add chicken and fry them more. It doesn’t have to be cooked much since they will be cooked a bit more with cream and then get into oven later. Cook till it turn colour basically. Then mix cream with some milk. I don’t have the exact amount to tell you but if the cream is too fat and thick (as it is the case here in Turkey) it should be 2 portions of milk and 1 portion of cream. If the cream is not that thick you might put less milk or even none at all. It depends on cream. Add this mixture in the chicken and add bulyon bar, add some salt and black pepper powder, mustard if you like and cook for 10 minutes. Then take the potatoes out of oven and mix it well with broccoli and creamy chicken. Put back in the oven and cook for 10 minutes more...
Bon appetite :)