Cerkez Tavugu Recipe

I gotta admit, this Cerkez Tavugu recipe with its mix of juicy chicken, tangy lemon, creamy eggs, and a burst of flavor from fresh parsley always gets me hyped for those chill weekends with my buddies.

I love Cerkez Tavugu for its balanced nutrition and bold flavors. I like juicy chicken pieces mixed with onion and garlic.

My recipe also incorporates boiled eggs with creamy mayo and yogurt blended with Dijon mustard, lemon juice, olive oil, salt, pepper and parsley for a nutrient-rich twist.

Ingredients

• Chicken: lean, high protein, key for building flavors and nourishing your meal.
• Onion: richly aromatic, helps develop a deep base flavor with vitamins really well.
• Garlic: adds punch and aroma, boosting both taste and healthy benefits for a good kick.
• Mayonnaise: creamy texture that brings smooth richness but dont overdo on the fat.
• Yogurt: tangy, light and loaded with probiotics to balance and brighten the dish.
• Dijon mustard: gives just the right kick and tang to make it pop in your mouth.
• Lemon juice: fresh natural sourness that livens every bite and boosts the flavors.
• Parsley: fresh herb that adds flavor, color and essential vitamins for overall health.

Ingredient Quantities

• 500 grams boneless chicken breast, cut into bite-sized pieces
• 1 large onion, finely chopped (it adds lots of flavor)
• 2 cloves garlic, minced
• 2 hard-boiled eggs, roughly chopped
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1 to 2 teaspoons Dijon mustard
• Juice of 1 lemon
• 1/4 cup olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

How to Make this

1. First, heat the olive oil in a large pan over medium heat and cook the chopped onion together with the minced garlic until its soft and translucent.

2. Add the chicken pieces to the pan and season with salt and freshly ground black pepper then cook until they’re just lightly browned all over.

3. Remove the chicken from heat and allow it to cool a bit before transferring it to a large mixing bowl.

4. In a separate bowl, mix together the mayonnaise, plain yogurt, Dijon mustard and lemon juice until its well combined.

5. Now add the roughly chopped hard-boiled eggs into the chicken bowl.

6. Pour the sauce over the chicken and eggs then stir everything gently to coat all the ingredients evenly.

7. Sprinkle the chopped fresh parsley over the mixture and give it another gentle stir.

8. Taste the mixture and add more salt and pepper if needed.

9. Cover the bowl with plastic wrap and let the dish chill in the refrigerator for at least one hour to let the flavors mix.

10. After chilling, give it one final stir and serve up your Cerkez Tavugu with your favorite side dish. Enjoy!

Equipment Needed

1. A large pan for sautéing the onion, garlic and browning the chicken.
2. A knife along with a cutting board to chop the onion, garlic and hard-boiled eggs.
3. A large mixing bowl to combine the chicken and eggs with the sauce.
4. A smaller bowl to blend the mayonnaise, yogurt, Dijon mustard and lemon juice.
5. Measuring cups and spoons to get the correct amounts of oil, mayonnaise, yogurt and mustard.
6. A spatula or wooden spoon for stirring the ingredients in the pan and bowls.
7. Plastic wrap to cover the mixing bowl while chilling in the refrigerator.
8. A refrigerator to let the flavors mix together by chilling the dish for an hour.

FAQ

• Q: What exactly is Cerkez Tavugu?
  A: Its a Turkish chicken dish thats creamy and zesty, mixing tender chicken with yogurt, mayo, hard-boiled eggs and a bit of lemon juice to give it that tangy flavor.
• Q: Can I use other types of chicken instead of boneless chicken breast?
  A: Yup, you can try using chicken thighs if that’s what you have on hand, but keep in mind the flavor and texture might be a little different.
• Q: How do I combine all these ingredients together?
  A: First, cook and chop the chicken, then mix with the chopped onion, garlic, eggs, mayo, yogurt, mustard, lemon juice and olive oil in a big bowl, finally season with salt and pepper and stir until everything is evenly coated.
• Q: Is it possible to make it less creamy?
  A: Sure, if you want it lighter, you could use less mayo or even swap it out for more yogurt, depending on how tangy and creamy you want it.
• Q: How long can I keep any leftovers?
  A: If you store it in an airtight container in the fridge, it’ll be good for about 2-3 days, just give it a stir before serving.

Cerkez Tavugu Recipe Substitutions and Variations

• If you dont have mayonnaise, you can use sour cream or a mix of plain yogurt and a bit of olive oil instead
• Instead of plain yogurt, greek yogurt works well and gives a tangier flavor
• Don’t have Dijon mustard? Regular yellow mustard can be used, though it might break the flavor balance a bit
• If you’re out of olive oil, you can opt for canola oil, but keep in mind it has a milder taste
• Lastly, if you want a different fresh herb vibe, try substituting fresh parsley with cilantro

Pro Tips

Pro Tip 1: Make sure you let the onions and garlic really soften up in the oil – it really brings out a sweet flavor that enhances the whole dish.
Pro Tip 2: Let the chicken cool a bit before mixing it with the mayo and yogurt sauce. If it’s too hot, the sauce can get all runny and weird.
Pro Tip 3: Don’t be shy with the lemon juice and Dijon mustard. Taste as you go and adjust the flavors so the mix isn’t too bland.
Pro Tip 4: Give the dish plenty of time to chill. Letting it sit for at least an hour in the fridge helps the flavors meld together much better.

So, here’s how you make that fancy Cerkez Tavugu thing:
First, heat up the olive oil in a big pan over medium heat. Toss in the finely chopped onion with the minced garlic and cook them until they get soft and sort of translucent.
Then, throw in your bite-sized chicken pieces. Season ’em well with salt and freshly ground black pepper and cook until they’re lightly browned on all sides. Its important not to overcook them cause they’ll keep cooking a bit later in the chill.
Once they are done, take the chicken off the heat and let it cool down a little bit before you put it in a big mixing bowl.
In another bowl, mix your mayonnaise, plain yogurt, Dijon mustard and that lemon juice until they’re all combined nice and smooth.
Next, chop up your hard boiled eggs roughly and add them to the bowl with the chicken.
Now, pour over the sauce and gently stir everything together. Do it slowly so the chicken and eggs don’t get all mashed up.
Then, sprinkle over the chopped fresh parsley and gently give it another stir.
Taste it and if you think it needs more salt or pepper, go ahead and add it.
Finally, cover the bowl with plastic wrap and let the whole thing chill in the refrigerator for at least one hour. This waiting period helps everything mix together and the flavors really come through.
After the chill, stir it one final time and serve it up with your favorite side. Enjoy and happy cooking!