Azerbaijani cuisine

Toyug bozartmasi (chicken stewed with onion and tomato)

Chicken pieces stewed in their own juices with plenty of onion and tomato, scented with saffron and dried mint.

Well-cooked hot dish

Toyug bozartmasi (chicken stewed with onion and tomato) — Azerbaijani cuisine. Photograph of the dish.

Ingredients

chicken
onion
tomato
butter
saffron
dried mint
salt
pepper

How it is prepared

The chicken is lightly browned, onion rings and tomato are added and it stews under a lid for 40–50 minutes until the meat leaves the bone.

Food safety with low immunity

Chicken and turkey must be fully cooked; keep raw poultry away from other foods and wash hands and boards after handling it.

How to prepare it during treatment

The thickest part of the chicken must be fully cooked (74 °C). Wash hands, knife and board after raw chicken. With nausea use less fat and serve it warm with rice.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.

Reheating

Once, until steaming hot all the way through; in a microwave, stir halfway.

Symptoms it may suit

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Freshly cooked and hotmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Azerbaijan: food database → · Country page →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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