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Chicken Kapsalon Recipe

Chicken kapsalon is easy to make at home with these simple proportions.

Ingredients

Step-by-step method

  1. Cut the potatoes into fries, toss with some of the oil and bake at 220°C for 30-40 minutes until golden.
  2. Cut up the chicken, season and fry until cooked through.
  3. Arrange the fries and chicken in a baking dish, sprinkle with cheese and bake until melted.
  4. Add the chopped vegetables and sauce.

Time and servings

Time: 55 minutes. Serves 3.

Tips and variations

Preparing the fries

Peel or scrub the potatoes well, then cut them into fries of similar thickness so they cook at roughly the same rate. You can rinse away excess starch in cold water, but dry them thoroughly before adding oil. Wet fries will tend to steam rather than brown.

Spread the potatoes on a baking tray lined with baking paper, leaving a little space between them. If they overlap, use two trays or bake in batches. Turn them with a spatula halfway through baking. Towards the end, check that the centres are tender and the edges golden. Season with salt after baking or just before assembling the dish.

Chicken and seasoning

Pat the chicken dry and cut into small pieces. Mix with the paprika, oregano, pepper and a little salt. Heat the remaining oil in a frying pan and cook the chicken. Avoid crowding the pan: if necessary, cook in two batches so the pieces can brown.

Cut into one of the larger pieces to check that it is not raw inside. Do not cook it much longer than necessary, as it will go into the oven briefly. Instead of paprika and oregano alone, try a blend containing cumin or sweet and hot paprika. Adjust the heat to taste.

Assembling the layers

Put the hot fries in the bottom of a baking dish, spread the chicken over them and sprinkle with grated cheese. Place in the preheated oven for a few minutes, just until the cheese melts. The ingredients are already cooked, so prolonged baking is unnecessary and can dry out the chicken.

Meanwhile, shred the lettuce and cut the tomato and cucumber. If the tomato is very juicy, remove some of the seeds so the vegetables do not make the fries soggy. Add the vegetables and sauce only after removing the dish from the oven. They will stay cool and crisp, ready to mix with the warm ingredients on the plate.

Sauce and serving

Use prepared garlic sauce or mix plain yoghurt with crushed garlic, salt and pepper. Leave it for a little while so the flavours combine. If it is too thick, thin it with a little water. Serve it in a bowl instead of pouring it over the whole dish if you prefer.

Kapsalon is best served straight away, while the fries are hot and the lettuce fresh. If preparing ahead, keep the components separate and assemble before serving. Reheat the warm ingredients in the oven, then add the vegetables and sauce. Store leftovers in closed containers in the fridge.

Meat-free version

Cut tofu into cubes, pat dry and season like the chicken. Fry until golden, then arrange it over the fries beneath the cheese. You can also add red onion or shredded cabbage for a stronger flavour and extra crunch. Avoid adding too much sauce before serving, as the fries absorb it quickly.

Choosing a dish

Choose a dish that holds the fries and chicken in a fairly even layer. In a very deep dish, the cheese will melt on top but it will be harder to serve all the layers evenly. You can also make individual portions in smaller ovenproof dishes. After baking, place them on heatproof mats and let them rest briefly before adding the vegetables. Take care with the hot edges when serving.

FAQ

Can I use ready-made fries?

Yes. Prepare them according to the package instructions before assembling and baking.

Can I leave out the meat?

Yes. Replace it with seasoned, pan-fried tofu.

See also