Half chicken, bone in, withe skin
1 onion, peeled
Turkish Rice Pilaf
2 tbsp almond, blanched, sliced, lightly roasted
Boil the chicken with water in a large pot (always add one peeled whole onion in it, discard after boiling). Take the chicken out of the stock (use the stock to make Turkish Rice Pilaf) and let it cool down. Discard the skin and all the bones from the chicken. Tear it apart in medium sized chunks with your fingers.
Meanwhile, cook the Turkish Rice Pilaf with the one cup of chicken stock. Add the almonds into the Pilaf, toss
Place the chicken meat into the bowl. Fill the bowl with the Turkish Pilaf. Press lightly on the top with back of the spoon. Turn the plate upside down. Lift the bowl slowly. Serve Chicken Pilaf with Ayran or Turkish Yogurt.