Name: Chicken Ghiveci
Yield: Serves Six
Cuisine: Bulgarian
Ingredients: 5 ml/1 tsp chopped fresh marjoram; salt, pinch of sugar and ground black pepper; 3 carrots, cut into chunks; 5 ml/1 tsp chopped fresh rosemary; 2 red (bell) peppers, seeded and sliced; 3 potatoes, diced; 8 garlic cloves, sliced; 5 ml/1 tsp chopped fresh thyme; 60 ml/4 tbsp vegetable oil or chicken fat; 90 ml/6 tbsp tomato purée (paste); about 1.5 kg/3½ lb chicken; chopped fresh rosemary and marjoram, to garnish; 2 courgettes (zucchini), sliced; ½ small celeriac, cut into chunks; 120 ml/4 fl oz/½ cup dry white wine; 1 mild onion, thinly sliced; dark rye bread, to serve

Preparation info

Serves
Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Both Romanians and Bulgarians make ghiveci, a dish of braised chicken with fresh garden vegetables. If grapes are in season, add a handful for a sweet, juicy accent.

Ingredients

60 ml/4 tbsp vegetable oil or chicken fat
1 mild onion, thinly sliced

Method

First, joint the chicken into 6 pieces by slicing through the middle, removing the wings and some of the breast meat, and finally the legs.
Heat the oil in a large flameproof casserole. Add the onion and garlic and cook for 1–2 minute