Binnur's Turkish Cookbook

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Friday, April 15, 2011

Chicken Pilaf

(Tavuklu Pilav)

Chicken Pilaf
Half chicken, bone in, withe skin
1 onion, peeled
Salt
Pepper
Turkish Rice Pilaf
2 tbsp almond, bleached, 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.

2 servings.

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6 Comments:

At 1:44 PM, Anonymous Mary Ka said...

Such a simple and delicious recipe. All your recipes are like that, simple but delicious.

 
At 11:00 AM, Anonymous Anonymous said...

Hello Binnur. I am a bit confused. I don't see anywhere in your ingredients section, chicken stock, yet you mention it whilst describing how to make it. hos much chicken stock is meant to be used?

 
At 2:58 PM, Blogger Binnur said...

Hi,
When you boil the chicken with water, you will have the chicken stock. Don't discard the stock, use it to cook the Turkish Rice Pilaf.

 
At 11:26 AM, Anonymous Anonymous said...

Ohh Ok I understand now. Thank you very much Binnur!

 
At 4:17 AM, Anonymous Anonymous said...

Hi Binnur,

When you cook chicken pilaf, what is the purpose of adding a whole onion while boiling the chicken?

 
At 1:42 PM, Blogger Binnur said...

Hi,
It adds flavor to the chicken and chicken broth, provides beautiful smell:)

 

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