Turkish Style Boneless Chicken

Step 1: Make the Marinade

1. In a large bowl, combine the oil, tomato paste, garlic, spices, and salt until everything forms a rich, fragrant paste. The tomato paste gives the chicken a deep savoury flavour, while the spices create a warm, smoky aroma that fills the kitchen as it cooks.

Step 2: Marinate the Chicken

1. Add the chicken to the bowl and coat each piece thoroughly in the marinade, making sure every corner is covered. Let it rest for 20–30 minutes so the flavours have time to soak in and tenderize the meat.

Step 3: Prepare the Vegetables

1. Spread the onions, capsicum, tomatoes, and any other vegetables evenly across a baking dish. As they roast, the vegetables soften and release their juices, creating a flavourful base underneath the chicken.

Step 4: Arrange the Chicken

1. Place the marinated chicken on top of the vegetables in a single layer. This allows the chicken juices to drip down while baking, adding even more flavour to the vegetables below.

Step 5: Add the Stock

1. Carefully pour hot water or stock around the sides of the dish, avoiding the top of the chicken so the marinade stays intact. The liquid helps keep everything moist while creating a delicious sauce as it bakes.

Step 6: Cover and Bake

1. Cover the dish tightly with foil and bake at 180°C for 25 minutes. This first stage traps in steam, helping the chicken cook through while keeping it juicy and tender.

Step 7: Finish Until Golden

1. Remove the foil and return the dish to the oven for another 10–15 minutes, or until the chicken is lightly golden on top. The uncovered bake gives the edges a beautiful colour and slightly caramelizes the vegetables for extra flavour. Make sure to not overcook!