• Take the pan to the stove and add 2 tablespoons of butter. Once the fat starts to heat up, add diced chicken lokum to the pan. Stir and sauté for 15 minutes until evenly colored. Transfer the sautéed lokum to a plate.
• Add 2 tablespoons of butter to the same pan and heat the fat. Once the fat is hot, add diced capia pepper, onion, and potato in small cubes and sauté for 15 minutes while stirring. Add 1 teaspoon of oregano, 1 teaspoon of salt, and 1 teaspoon of black pepper to the vegetables. Mix 1 tea glass of hot water with 1 tablespoon of tomato paste and pour it over the vegetables on the stove. Cook for 3 minutes while stirring until the vegetables are coated with the sauce.
• Grease the inside of the casserole dish and spread the lokum pieces on the bottom. Add the vegetable mixture on top and cover with aluminum foil or a lid. Bake the casserole in a 180-degree oven for half an hour.
• It can be served with 2 sprigs of fresh oregano and yogurt. Enjoy your meal.

Note: You can also prepare this recipe with our diced chicken breast or fillet breast product.