Chicken Topkapi Recipe

Chicken Topkapi Recipe
Chicken Topkapi Recipe

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  • 4 large chicken legs
  • Half a tea glass of olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper
  • Salt

For the stuffed rice:

  • 1 cup of rice
  • 1 tablespoon of peanuts
  • 1 tablespoon of currants
  • 1 medium onion
  • 1 teaspoon allspice
  • 1 teaspoon of mint
  • 1 teaspoon black pepper
  • 1 glass of water
  • Olive oil
  • Salt

How to Make Chicken Topkapı Recipe?

  • In a large bowl, mix half a tea glass of olive oil with 1 teaspoon of black pepper, red pepper and salt. Marinate the deboned and opened chicken thighs in a shallow bowl.
  • Soak the rice in water in a deep bowl for 15-20 minutes. Add olive oil to a pan and roast 1 tablespoon of pine nuts. Chop the onions into cubes and fry them until they turn pink.
  • Drain the water from the previously soaked rice, add it to the pan and fry for another 5 minutes. Then add black pepper, mint, allspice, currants and salt.
  • Add 1 glass of water and turn the heat down. Cook until the water is absorbed and leave to infuse. Place 1 opened chicken leg, skin side down, in a heat-resistant baking dish.
  • Divide the stuffed rice into 4 parts and put one piece in. Hold the chicken by the edges and shape it into a bundle and secure it with toothpicks. Turn it upside down and place it on the tray.
  • Add half a tablespoon of tomato paste into 1 tea glass of water. Pour half a tea glass of olive oil and mix. Pour the tomato paste sauce over the chicken.
  • Bake in a preheated oven at 200 degrees for 30-35 minutes. Serve hot.

Chicken Topkapi Recipe

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