Kolkas (Turkish Cypriot Chicken and Taro Stew) is a traditional Northern Cypriot recipe for a classic stew of chicken and taro corm pieces with celery and onion in a chicken stock base coloured with tomato purée. The full recipe is presented here and I hope you enjoy this classic Northern Cypriot version of: Turkish Cypriot Chicken and Taro Stew (Kolkas).
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Ingredients:
1 kg chicken, jointed (or 500g chicken meat, cut into bite-sized pieces)
1 kg kolokas (colocasia/taro corms)
4 tbsp vegetable oil
1 tbsp olive oil
1 medium onion, peeled and finely chopped
4 celery sticks, cut into thick slices
1 tbsp tomato purée
1l chicken stock (hot)
salt and freshly-ground black pepper, to taste
Method:
Place a large saucepan over high heat. When hot add the vegetable and olive oils. Use to fry the chicken pieces until golden brown all over. Remove with tongs and set aside.
Add the chopped onion and fry until soft and golden brown.
Meanwhile, using a sharp knife peel the kolokas, without washing. Then, by holding it from the thick stalk part, starting from the top, break pieces with a sharp knife from the kolokas. (ie prepare chunks by inserting a firm knife into the corn, then twisting it to break off bite-sized pieces.)
Add the sliced celery and the kolokas pieces together with the chicken pieces to the pan. Season well with salt and freshly-ground black pepper.
Dissolve the tomato purée in the hot chicken stock and pour it over the meat and the vegetables. Bring to a boil, then cover and cook for about 30 minutes on low heat, stirring occasionally, until the taro chunks are tender and the chicken is cooked through.
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