764. Iraqi Chicken Tepsi

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Tepsi (التبسي) is the quintessential Iraqi homey meal. It is the Iraqi counterpart to the western casserole where various components get put in an oven-proof dish and baked with minimal hands-on work. This is a saucy chicken dish loaded with flavorsome vegetables.I got the recipe from this amazing Iraqi woman through her Youtube channel.
Her work is well worth a visit and I have already bookmarked several recipes to try.

Ingredients:

1 whole chicken (1.5kg)
1/2 cup apple vinegar
1 tsp curry powder
1 tsp coriander powder
1/2 tsp pepper
1 1/2 tsp salt
1 1/2 Tbsp tomato paste
1 Tbsp ketchup
2 tomatoes
1 large potato
1 large onion

Method:

Preheat oven to 400F.
Cut the chicken into eight pieces and put in a large oven-proof dish; set aside.
Thickly slice the tomatoes, potato, and onion into rounds.
Mix together the vinegar, curry, coriander, salt, pepper, tomato paste, and ketchup.
Smear half the mixture over the chicken pieces. Arrange the cut vegetables around the chicken.
Dilute the remaining paste in a cup of water.
Pour the diluted sauce around the chicken and bake uncovered for 90 minutes.

 

صحة و عافية 
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18 thoughts on “764. Iraqi Chicken Tepsi”

  1. Thank you so much for posting all your recipes. I am an American married to an Iraqi man between your website and the sisters here in the community I am learning so many different recipes. Again thank you so so much my husband is now a happy man!

  2. Thank you so much for posting all your recipes. I am an American married to an Iraqi man between your website and the sisters here in the community I am learning so many different recipes. Again thank you so so much my husband is now a happy man!

  3. marhaba,,,yummy on so many levels…will be making this one soon…what do u think of using balsamic vinegar rather than the ketchup? nadia

  4. marhaba,,,yummy on so many levels…will be making this one soon…what do u think of using balsamic vinegar rather than the ketchup? nadia

  5. This was delicious! I've made it twice, using boneless skinless thighs, replacing the vinegar with only 1/4c lemon/lime juice, and just using more ketchup instead of the tomato paste (and cooking it a a little longer until the sauce was thicker). Ate it in a pita with baba ghanoush, it's a new favorite at my house!

  6. This was delicious! I've made it twice, using boneless skinless thighs, replacing the vinegar with only 1/4c lemon/lime juice, and just using more ketchup instead of the tomato paste (and cooking it a a little longer until the sauce was thicker). Ate it in a pita with baba ghanoush, it's a new favorite at my house!

  7. I saw the video link,, its baked covered? you didnt? which is correct way? would like to try this,,God bless

    1. Both are correct: if you want a more moist, stewed-like effect, you can cover it, bake it, then uncover for a few minutes more to give it some color.
      I like my roasts a bit more browned with a crispy deep-brown surface, so I opted to bake it uncovered. You can try both methods and see which suits you best.

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