Tavuklu pilav (Turkish chicken rice)
Buttery rice cooked in chicken stock, topped with shredded chicken and chickpeas.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken thigh fillets500 g
- Basmati rice350 g
- Chickpeas (tin)1 tin
- Butter30 g
- Vegetable stock cubes2 cubes
- Cucumber1 cucumber
- Natural yoghurt250 g
Also uses from the cupboard: table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Milk, Celery, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Dissolve one stock cube in 900 ml of water in a pan, add the chicken thighs and simmer for 20 minutes. Lift out and shred the chicken. Keep the liquid.500 g chicken thigh fillets2 cubes
- Melt the butter in a pan with a lid over a medium heat. Add the rice and stir for 2 minutes. Add 700 ml of the chicken liquid, the other stock cube, crumbled, and the drained chickpeas.350 g basmati rice1 tin chickpeas30 g butter
- Cover and cook on a low heat for 15 minutes, then rest off the heat for 5 minutes.
- Fluff the rice, top with the chicken and serve with the yoghurt and chopped cucumber.1 cucumber250 g natural yoghurt
Toast the rice in the butter until it smells nutty. That is the Turkish pilav trick.
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