Delicious Turkish chicken filled with rice, pine nuts and dried raisins. A really nice and easy dish that tastes really good. The preparation sounds a lot, but everything is actually something that suits itself. Nothing to cut and chop.
Ret Main cource
Køkken Mediterranian, Turkish
Keyword chicken, rice
Forb. tid 40minutter
Tilb. tid 2timer
Samlet tid 2timer40minutter
1bigchicken.1600 grams or bigger
1cuprice,soaked in water and rinsed
½cuppine nuts, (a bit less than ½ cup). fried a bit in butter until slightly golden
2-3tbsp kuş üzümü.turkish dried raisins (og nearly ½ cup ardinary raisin if you cannot find the other)
salt and pepper
Sådan gør du
1: Wash the chicken free of blood and dry it thoroughly, so that it gets completely dry inside and out. Season the chicken well with salt and pepper inside and out2: Soak the rice in boiling water for about 30 minutes and add a little salt. At that stage, the rice becomes larger and softer3: Fry the onion with butter and oil in a saucepan with middle heat, add the pine nuts and fry for about 5 minutes.4: Rinse the rice, drain the water, and add it to the onion and pine nuts together with kuş üzümü.5: Pour approx. 1 cup of water (maybe a little more), put lid on and boil at low heat for about 10-12 minutes.6: Then fill the rice in the stomach of the chicken (you must not stuff it completely, because then there is no room for the rice to "raise" further). Close the chicken with meat needles or sew it if necessary.7: Put a little oil on the chicken and put it in a 175 degree hot oven for just under 2 hours. Keep an eye on it so that it doesn't get too much or too little. Drizzle the juice over now and then to avoid dryness.8: Let it rest for 10 minutes. Cut it up, take the rice out and serve it on a plate together with garlic bread and a good salad if you want.
If you like, you can cut 5-6 regular potatoes in pieces and 4 carrots or other vegetables and place them on the bottom of the pan and put the chicken on top. It tastes pretty good, when the vegetables are soaking in the chicken juice.
I didn't even put spices in, but a little cinnamon will suit the dish well, I think. Just a little bit. And otherwise slightly chopped parsley, dill, bay leaf or the like in the rice.
If you have too much rice in excess or have made a little extra, then boil it in a pot next to it or pur some water in a bowl and put lid over and let it fry for the last hour, along with the chicken .
It is important that you "close" the chicken carefully, so that the "vapors" stay in it and help the rice to rise.
Brush if necessary. the chicken with melted butter mixed with a little lemon juice and chili sauce or with a little oil mixed with a little tomato paste. It gives just a little extra.
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