Here in Turkey, a güveç is a casserole that makes the most of these flavours. It is a casserole named after the dish it is cooked in – an earthenware pot that can be sealed to keep in the juices.
I have used our clay pot to cook pumpkin casseroles, baked apples, and stuffed chicken, like the recipe below. Using a clay pot is easy and provides delicious results, especially for chicken that stays juicy and succulent. I recommend trying this recipe for your next dinner party. It is both beautiful to the eye and pleasing to the taste buds!
2 tsp olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 bunch of spinach
1 tbsp balsamic vinegar
1 tsp dried oregano and rosemary
1/4 cup crumbled blue cheese
1/4 tsp kosher salt and pepper
2 skinless chicken breast cutlets
1 tbsp nar eksisi**
1. Preheat oven to 350°F. Pour 1 tsp of olive oil into your clay dish, or grease a regular glass baking dish.
2. Heat the other 1 tsp of olive oil a medium sauté pan. Add onions, garlic and scallions and sauté about 1 minute. Add spinach, spices, 1/4 tsp kosher salt and pepper and cook another minute or until heated through. Remove from heat.
3. Season chicken lightly with more kosher salt and pepper to taste.
4. Place 1/3 of spinach mixture on the bottom of the clay pot, then split remaining spinach between chicken breasts. Put spinach in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken - double spinach for every 2 chicken breasts.
5. Bake for 20-25 minutes.
Serve chicken topped with crumbled blue cheese, or other cheese of your preference. Enjoy.
**Nar eksisi is caramelized pomegranate juice. Omit if you do not live in Turkey!