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Stuffed Chicken-Court Style

Sample Dishes from Turkish Cuisine

Stuffed Chicken-Court Style  (Saray Usulü Piliç (İçli Tavuk))

Chicken1 piece1250 gr
Water2 2/3 cup530 gr
Salt3 1/3 teaspoon20 gr
Rice1 1/3 cup240 gr
Margarine3 tablespoon30 gr
Chicken lives1 piece45 gr
Pinenut3 tablespoon30 gr
Currant3 tablespoon30 gr
Black Pepper1/2 teaspoon1 gr
Tomatoe paste1 tablespoon10 gr
Garlic1 clove3 gr


Simmer chicken 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.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy510 cal
Protein28,4 g
Fat26,6 g
Carbohydrates38 g
Calcium29 mg
Iron2,70 mg
Phosphorus287 mg
Zinc3 mg
Sodium1597 mg
Vitamin A2196 iu
Thiamine0,17 mg
Riboflavin0,36 mg
Niacin10,39 mg
Vitamin C3 mg
Cholesterol134 mg

Regional Characteristics:

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.