Turkish Style CHICKEN & CHICKPEA Pilaf - TAVUKLU PİLAV

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Homemade broth is fresher and more flavorful.

Place the chicken into a large pot, add 2 bay leaves, 1 onion, 5 black pepper corns, 2 tsp salt.

Fill with 1.5 liter water, bring to a boil and skim off the impurities on top.

Switch to low heat and let it simmer for 40 mins until fully cooked.

Remove the chicken, set aside to cool down and transfer 3 cups of the chicken stock into a small sauce pan.

Make sure the chicken stock is hot before making the pilav.

Once the chicken is cool enough, remove the skin and the bones.

Roughly shred the chicken into bite size pieces and set aside.

Wash the rice 3 – 4 times until the water runs almost clear.

Soak in 1 liter hot salted (1/2 tsp salt) water for at least 20 mins.

Drain the rice and set aside to get rid of the water.

In a wide pan with a lid, heat up 2 tbsp vegetable or olive oil, add 50 g butter and melt the butter.

Add the rice, gently stir and fry the rice evenly for 5 mins over medium heat, without breaking the grains.

Once the rice is almost transparent, add 1 tsp salt, 1 cup cooked chickpeas.

Add 3 cups hot chicken stock and 1 tbsp lemon juice, give it a quick gentle stir.

Add the shredded chicken on top and bring to a boil.

Once boiling, cover the lid and switch to lowest heat. Let it simmer for 10 mins.

After ten minutes, check the pilaf to make sure that all the liquid is absorbed.

Give a gently stir from bottom to top to evenly mix the rice.

Cover the pan with a clean towel or paper towel, close the lid on top.

Let it rest for at least 15 mins before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens