1 Ajvar Chicken with pan-fried cabbage «

Ajvar Chicken with pan-fried cabbage

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This is a recipe that combines flavours from the Turkish kitchen with ajvar relish and red bell pepper paste and spices more commonly used in Asia like fresh ginger and sambal oelek. Here I served the chicken with pan-fried cabbage. We often use pan-fried cabbage as a low carb alternative to spagetti.


  • 650g Boneless, skinless chicken breast, cut in 2-3 cm cubes
  • 200 ml Ajvar relish, hot
  • 3 Tbsp Reb bell pepper paste
  • 1 Tbsp Sambal Oelek
  • 3 Tbsp Ginger, finely chopped
  • 3 Garlic cloves, finely chopped
  • 1 Red bell pepper, cut in 2-3 cm pieces
  • 2 Onions, cut in 2-3 cm peices
  • 140 g Bacon, cut in 1cm pieces
  • 200 ml Cream
  • 100 ml Crème fraiche
  • 50 g Parmesan, grated
  • Cabbage 600g, finely sliced
  • Olive oil
  • Salt
  • Black pepper



  1. Preheat the oven to 175°C.
  2. Add the chicken to a ovenproof dish together with the onion and bell pepper
  3. In a mixing bowl combine ajvar relish, red bell pepper paste, sambal oelek, ginger, and garlic
  4. Pour the contents of the bowl over the chicken and vegetable mixture and mix well with a large spoon
  5. Put the dish in the oven and bake for 20 min
  6. In the same mixing bowl used for the ajvar mixture, combine cream, creme fraich and parmesan cheese
  7. Remove the dish from the oven and add the cream mixture and mix well
  8. Put the dish back in the oven and bake for another 20-25 min or until the inside temperatutre of the chicken has reached 70°C
  9. While the chicken is in the oven, slice the cabbage thinly with a sharp knife (do not use the stem)
  10. Heat a large skillet with the olive oil to medium high
  11. Add the cabbage and let it fry for 5 min frequently turning with a pair of pliars
  12. Reduce the heat to low, cover with a lid, and continue to cook the cabbage until it becomes soft

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