Sample Dishes from Turkish Cuisine
Chicken-Court Style (Saray Usulü Piliç (İçli Tavuk))
|Chicken||1 piece||1250 gr|
|Water||2 2/3 cup||530 gr|
|Salt||3 1/3 teaspoon||20 gr|
|Rice||1 1/3 cup||240 gr|
|Margarine||3 tablespoon||30 gr|
|Chicken lives||1 piece||45 gr|
|Pinenut||3 tablespoon||30 gr|
|Currant||3 tablespoon||30 gr|
|Black Pepper||1/2 teaspoon||1 gr|
|Tomatoe paste||1 tablespoon||10 gr|
|Garlic||1 clove||3 gr|
in salted water for 35 minutes or until tender; cool. Remove from liquid drain.
Complete volume of liquid to 2 1/4 cups. Set aside. Place chicken on a board.
Cut from breast through neck. Slit insides of legs. Remove breast and leg bones
carefully, keeping chicken in shape. Discard wings. Set aside. Saute cubed liver
in margarine for 2-3 minutes. Remove from margarine; drain. Set aside. Saute
rinsed and drained rice and pinenuts in margarine for 2-3 minutes. Add chicken
broth, currants, salt. Cover and simmer for 15-20 minutes or until tender; drain.
Sprinkle with black pepper. Let stand covered for 20 minutes. Stir in sauteed
liver. Toss slightly. Stuff chicken with pilaf. Fasten openings securely. Place
in a roasting pan breast side down. Combine tomato paste and minced garlic.
Add water (or broth); mix well. Brush chicken all over with this mixture. Roast
in a modarate oven for 20 minutes or until golden brown. Remove for oven. Place
on a serving plate. Arrange remaining pilaf around chicken. Serve hot.
(in approximately one serving)
|Vitamin A||2196 iu|
|Vitamin C||3 mg|
This dish was
prepared and served in the Sultans' Courts. It is also prepared with Turkey,
instead of chicken. It is served as one course dish following a vegetable soup.
Green salads or cacık is served with it.