Chef Flower's Turkish Cypriot Taro Casserole Kibrisli Kolokas
This is a traditional cypriot turkish recipe, that past generations have been cooking. My mother is away so my friend has given me the recipe. *** thanks bet's *** i think my mother also uses diced celery ribs but i can't be sure. note: there are few varieties of taro, but this dish is normally used with colocasia root. enjoy
Steps
Add 1 / 3 of the olive oil in a sallow pot , heat , add chicken and brown , remove chicken in a medium size heat resistant bowl and set aside.
Add 1 / 3 of the olive oil in the same pot , heat , add taro and slightly brown , remove taro in a different medium size heat resistant bowl and set aside.
Add 1 / 3 of the olive oil in the same pot , heat , and add onion until lightly brown , then return the chicken to the pot and mix.
Add tomato paste , diced tomatoes & chicken stock.
Reduce heat and to boil.
Add lemon and taro , mix gently.
Add salt and pepper.
Simmer for 30 minutes but stir occasionally.
Sauce needs to be thick and lots of it.
You can either add coriander / cilantro into the recipe or use it as garnish.
Serve with crusty bread & garden salad or a plain turkish pilaf.
Ingredients
olive oil, chicken pieces, taro root, onion, tomato paste, diced tomatoes, chicken stock, lemon, juice of, salt, black pepper, coriander