Chicken Topkapi Recipe
Chicken Topkapi; It is one of the most famous recipes of the Ottoman Palace Cuisine, which is known and still applied. Chicken thigh meat is finely pounded and stuffed with a rich pilaf and then baked. A complete feast of taste and invitation dinner. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 20 min.
🕐 Cooking: 30 min.
| For the Winding: | ||||
|---|---|---|---|---|
| Chicken Leg (Boneless) | 4 | Qty | ||
| Onion Juice | 2 | Tbsp | ||
| Milk | 1 | Half Cup | ||
| Black Pepper | 1 | Tsp | ||
| Salt | 2 | Tsp | ||
| Garlic (crushed) | 1 | Clove | ||
| For the Stuffed Rice: | ||||
|---|---|---|---|---|
| Rice | 1 | Cup | ||
| Dry Onion (Medium size) | 1 | Qty | ||
| Pine Nut | 25 | Grams | ||
| Currants | 40 | Grams | ||
| Olive Oil | 2 | Tbsp | ||
| Butter | 1 | Rounded Tbsp | ||
| Allspice | 1 | Tsp | ||
| Cinnamon Powder | 1 | Tsp | ||
| Salt | 1 | Tsp (large) | ||
| Chicken Broth (Hot) | 1 | Cup | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Olive Oil | 1/2 | Half Cup | ||
| Water | 1 | Half Cup | ||
| Tomato Paste | 1 | Tsp (large) | ||
Instructions:
-
Lightly pound the deboned chicken legs. If you are preparing it at home, you can thin it by beating it with the bottom of a thick jar. It should remain on the skin of the thighs.
-
Mix milk, onion juice, crushed garlic, ground red pepper, cumin, black pepper and salt in a bowl.
-
Put the chicken legs in a bowl and mix them well with the marinade material. Refrigerate for at least 1 hour.
-
For the stuffing, wash the rice and soak it in warm salty water for 15-20 minutes.
-
Peel and finely chop the onion. Heat the olive oil and butter in a suitable pan and fry the onions and pine nuts until they turn pink.
-
Wash the currants by soaking them in hot water for 10 minutes, and remove the stems if any. Add the roasted onions and continue frying for 4-5 minutes.
-
Rinse the rice with plenty of water and drain. Add to the roasted onions and fry until the rice becomes transparent.
-
Add 1 glass of hot chicken stock (or drinking water) to the roasted rice and add spices and salt.
-
Take the inner pilaf on low heat and cook it until it absorbs its water. Take the cooked rice aside and let it rest for 5-6 minutes.
-
Wrap the chicken thighs (with the skin on the bottom) on the baking tray by putting enough rice in the middle and fix it with a toothpick.
-
Thin the tomato paste with olive oil and 1 tea glass of hot water and pour this sauce over the chickens.
-
Bake the wrapped chicken in the oven, which you have preheated at 200 degrees, for about 30 minutes. Take the chickens that are browned and colored from the oven, let them rest for 4-5 minutes and serve hot. Bon Appetit!
-
Note: You can present the chicken wraps by plating them on mashed potatoes or aubergines.
Chicken
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