Turkish Rice Pilaf With Chicken and Chick Peas
A delicious and nutritious Turkish street food, this dish combines tender chicken with savory rice and chickpeas.
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Instructions
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In a pot, cover 1/2 chicken with one inch of water, then add a peeled carrot and onion; bring to a boil.
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Reduce heat, cover, and simmer for 30 minutes until the chicken is tender, then cool.
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Once cooled, discard the carrot and onion. Debone the chicken, then strain the broth and set both aside.
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Drain and rinse the chickpeas.
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In a large shallow pan, melt butter and oil. Add rice and 'fry' on low heat for a few minutes until coated.
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Stir in chickpeas, chicken broth, water, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer until all liquid is absorbed.
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Turn off heat, arrange chicken pieces over the rice, then cover and steam for 10 minutes.
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To serve, line a large bowl with chicken pieces, then fill with hot rice and pack firmly. Invert onto a serving plate and garnish with fresh herbs if desired.