Chicken Topkapi, which has survived from the Ottoman cuisine, is remembered with Afyon cuisine. When it comes to Topkapi, we can say that the first thing that comes to mind is Topkapi Palace, which we definitely recommend to visit and see. One of the miracles that Topkapi Palace has in its hundreds of years of history may be Chicken Topkapi…
Large chicken thighs are used in the Chicken Topkapi recipe. The stuffed pilaf is enriched with pine nuts, currants and spices. The thighs are baked in the oven after they are stuffed with rice.
Materials of Chicken Topkapi;
- 7 boneless chicken thighs
- Juice of half a lemon
- 5 tablespoons of olive oil
For the stuffed rice;
- Rice (1 tablespoon per leg)
- 2 tablespoons of lamb liver
- 1 tablespoon of currants
- 1 onion
- 1 tablespoon of peanuts
- 3 tablespoons of oil
- 1 tablespoon of butter
- Hot water (not enough)
Preparation of Chicken Topkapi;
- Thin the boneless thighs a little and put them in the sauce you prepared with lemon juice, salt, olive oil and leave them overnight.
- For the stuffed rice; Take oil and butter in the pan, fry the pine nuts a little.
- Add finely chopped onion and very finely chopped lamb liver.
- Drain the rice, add currants, allspice, salt and enough hot water and let it cook.
- After the rested pilaf has cooled, put some of the prepared pilaf inside the thighs, wrap it up, fix it with a toothpick and place it on the tray.
- Do the same for the other thighs and pour the rest of the sauce you have kept the thighs on over the dish you have prepared.
- Bake in the oven preheated to 200 degrees until golden brown.
If you pour the water in the tray over the chickens with a spoon from time to time, you can prepare a fried Chicken Topkapi before it dries. We recommend serving it with french fries on the side.
As Expat Guide Turkey, we will publish fast, practical and delicious Turkish recipes to our visitors in the Food & Beverage category. Stay tuned.
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