Chicken and Vegetable Bake in Pomegranate Molasses; Eksili Tavuk
An easy, wholesome and delicious all in one pot chicken and vegetables bake with pomegranate molasses and lemon sauce, inspired by the Agean region's Eksili Tavuk. Celeriac especially here really worked well with the sweet & savory pomegranate molasses; a wonderful dish we loved and will be revisiting often. Afiyet Olsun!
Recipe type: Healthy & gluten-free chicken and vegetable casserole
Cuisine: Turkish Cuisine
Serves: 4
  • 500 gr / 1 ¼ lb. chicken breast or boneless thighs, skinned
  • 175 gr/ 6 oz. chard, washed, trimmed and roughly chopped
  • 2 small carrots, quartered and sliced in small chunks
  • 1 small celeriac root, cut in small, chunky strips (about 4 cm log, 1 cm wide)
  • 2 onions, quartered and sliced thinly
  • 3-4 garlic cloves, finely chopped
  • 15 ml / 1 tbsp. concentrated tomato paste
  • ½ tbsp. Turkish hot pepper paste, biber salcasi (optional)
  • 30 ml/ 2 tbsp. pomegranate molasses, nar eksisi
  • Juice of 1 lemon
  • 30 ml/ 2 tsp. olive oil
  • 1.2 liters/2 pints/5 cups water
  • 10 ml/ 2 tsp. ground cumin
  • 10 ml / 2 tsp red pepper flakes
  • Salt and ground black pepper to taste
  1. Preheat the oven to 180 C / 350 F
  2. Cut the chicken into small chunks and place in a large bowl.
  3. Marinate the chicken in cumin, red pepper flakes, garlic, tomato paste, red pepper paste (if used), lemon juice and pomegranate molasses. Season with salt and freshly ground black pepper and mix well so that all the ingredients coat the chicken pieces. Cover and keep in the fridge to marinate for 30 minutes.
  4. While the chicken is marinating, prepare the vegetables. Cut the outer skin of celeriac root and slice in chunky strips. Rub the celeriac with 1 tbsp. lemon juice to avoid discoloring.
  5. Combine the celeriac with the other vegetables chopped, except chard, in a baking dish. Add the 2 tbsp. olive oil, season with salt and ground black pepper and mix well.
  6. Stir in the marinated chicken to the vegetables mixture and combine well.
  7. Pour in the1.2 liters/2 pints/5 cups water and mix well.
  8. Cover and bake in the oven for 30 minutes.
  9. After 30 minutes, stir in the chopped chard to the mixture and give a good stir. Cover and bake 10 -15 minutes more, until the chard is tender and chicken is cooked.
  10. Serve hot with crusty bread aside.
Recipe by Ozlem's Turkish Table at