This Kilis-style skillet cooks chicken with peppers and sumac for a bright savory dinner.
14 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Dice the chicken, rub it with salt and black pepper, slice the onion into half moons, cut the red pointed peppers into 1.5 cm squares, and crush the garlic.
Heat the olive oil in a wide pan over medium-high heat and sear the chicken for 6 minutes, until each side turns golden.
Add the onion and cook for 3 minutes until lightly browned, stir in the garlic for 30 seconds, then add the red pointed pepper and sauté for 4 minutes.
Sprinkle in the sumac, stir for 1 more minute, and remove from the heat.
Divide onto a serving plate and scatter finely chopped parsley on top.
Serve hot, balanced with a lemon wedge or a spoonful of yogurt if desired.
💡 Tip: Add the sumac during the final minute of cooking, since long heat makes it taste astringent. Cut the chicken into small pieces so it sears quickly without releasing too much juice.
🍽️ Serving suggestion: Transfer to a plate, scatter generously with chopped parsley, and serve with bulgur pilaf or grilled patties.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~286
kcal calories
28
g protein
9
g carbs
15
g fat
3.7g
Sugar
2.7g
Fiber
1225mg
Sodium
1.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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