A Turkish classic: chicken poached in broth, then roasted until golden and served on a buttery rice pilaf cooked in the same broth. High in protein and gluten-free.
Ingredients
Instructions
- 1
Cut the chicken into pieces and put in a pot with the broth; bring to a boil and skim off the foam. Cover and simmer over low heat for 35-40 minutes.
- 2
Lift out the chicken, strain the broth and keep it hot. Rinse the rice until the water runs clear and drain.
- 3
Melt 20 g of the butter in a pot, add the rice and toast over medium heat for 3 minutes. Add the hot broth, the salt and half the pepper; when it boils, cover and cook over low heat for 15 minutes, then let rest for 10 minutes.
- 4
Meanwhile preheat the oven to 220 °C. Place the chicken pieces on a tray, brush with the remaining butter, melted, and sprinkle with the remaining pepper; roast for 15-20 minutes until the skin is golden.
- 5
Divide the pilaf among plates, top with the roasted chicken and serve hot.
Nutrition
Per serving
| Calories | 673 kcal |
|---|---|
| Protein | 34 g |
| Carbs | 68 g |
| Fat | 28 g |
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