Stuffed Chicken From The Turkish Cookbook Recipes

Steps:

• Preheat oven to 160°C/325°F/Gas Mark 3.
• To make the stuffing:.
• Soak the rice in 1 litre (4 1/4 cups/34 fl oz) hot water with 1/4 teaspoon salt for 10 minutes. Drain and rinse.
• Heat the butter in a sauté pan over medium heat, add the onion and cook for 3 minutes. Reduce the heat, add the rice and almonds and cook for 7 minutes, stirring continuously. Add 500 ml (generous 2 cups/17 fl oz) hot water, cinnamon, cardamom, ⅛ teaspoon black pepper and 1/4 teaspoon salt. Cook, covered, for 10 minutes. Remove from the heat and rest for 10 minutes. Add the crushed chestnuts and dried apricots, then toss gently.
• To make the seasoning oil:.
• Mix the garlic, dried oregano, black pepper, olive oil and 1/4 teaspoon salt for 1 minute in a bowl. Massage the chicken with this mixture, inside and out.
• Oil a roasting pan. Fill the chicken with the stuffing. Put the chicken into the oiled pan. Add the potatoes and onions, 500 ml (generous 2 cups/17 fl oz) water and 1/2 teaspoon salt. Roast in the hot oven for 1 hour, checking regularly. Divide into pieces and serve.
• Buy the book:.
• https://www.amazon.com/gp/product/0714878154.

Steps:

• In a pan on the stovetop, fry the mushrooms, spinache and onion until onions are clear. Add the cumin, salt, pepper, dill, and parsley. Remove from heat and add the shredded mozarella.
• Butterfly the chicken breasts.
• Spread the stuffing mixture evenly over the chicken breast.
• Fold each breast over (in half) and brush the outside with melted butter and sprinkle seasonings (sesame seeds, paprika, garlic salt).
• Pan fry breasts in a good quality olive oil until there is no pink. This will be very quick because of the thinness of your butterflied chicken. You can flip the chicken breast to brown the other side before removing to a plate to serve.
• The chef suggested serving this with rice that had fresh parsley, pepper, and sesame seeds mixed through it. Yumm!