Stuffed Chicken-Court Style

Sample Dishes from Turkish Cuisine

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

Preparation

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)

Regional Characteristics:

This dish was prepared and served in the Sultans' Courts. It is also prepared with Türkiye, instead of chicken. It is served as one course dish following a vegetable soup. Green salads or cacık is served with it.