Chicken (Topkapi) Stuffed Dish

 

Chicken Stuffed Dish

Turkish Style Chicken Topkapı (Piliç Topkapı) Recipe 

Ottoman Cuisine is one of the few culinary cultures around the world that show a wide range of flavors and diversity. Actually, our Anatolian (Turkish) Cuisine is largely the heritage of Ottoman Cuisine, which covers Central Asian, Balkans and Middle Eastern Cuisines. Also, Anatolian (Turkish) Cuisine influenced western European Cuisines. It is over 1000 years old cuisine. Turkish well known dishes such as börek / borek (pastry), baklava (sweet pastry), dolma (stuffed vegetable), kebab and their back grounds are very popular in the Mediterranean region and all around the world. 

In this post, we are going to share our very unique dish with you. Its name is "Turkish Style Chicken Topkapı / Chicken Stuffed Dish". Chicken Topkapı is one of the delicious dishes of Ottoman Cuisine. It is a typical Anatolian (Turkish) delicacy which is basically, chicken stuffed with rice and is served best for your meal. This dish comes from kitchen of the Topkapı Palace (Ottoman Empire). It is very important for the Ottoman Empire and Anatolian Cuisine. We can say that kitchen of the Topkapı Palace is important for the whole Mediterranean region. Many famous chefs in Turkey look Kitchen of the Topkapı Palace as a good culinary school. 

The Topkapı Palace became the center of Ottoman Empire and all culinary activity for 400 years. It was the largest kitchen in the Ottoman empire and Mediterranean region. Food was prepared for about 4000 people and the kitchen staff consisted of more than 800 people. 

Turkish style chicken topkapı (piliç topkapı) dish is originated from the Ottoman Cuisine, and particularly from the Palace kitchen. Now a days, it is the first dish among the wedding ceremonies and friend parties dishes. Also, we cook this dish alot as Sunday dinners.

Turkish Chicken -Topkapi- Stuffed Dish

How to Make Turkish Style Chicken Topkapı (Piliç Topkapı) Recipe 

Today we offer you both delicious and practical chicken Topkapı / Chicken Stuffed recipe. You can find a great variety of mouth watering dishes in our cuisine, but this dish is really very different and unique. We are sure that when you try this chicken, rice, vegetables and spices combination dish. You like it and make it alot during the summer.

This recipe is not complicated and it is really easy. Just follow our recipe step by step below. In this recipe, we used chicken legs and our chicken legs were prepared by the our butcher (he removed the bones and flattened the chicken meats for us). If you want, you can use chicken breasts instead of the chicken legs. Then gathered the rest of ingredients and follow our recipe. That is it!

On the other hand, many friends who live close to us ask that "we cant eat this nonvegan dish and what do vegetarian people eat?" Generally, our potatoes salad, Turkish style Lakror-Albenian Byrek (Leek Pie), Turkish Spicy Ezme Salad (Acılı Ezme Salatası), Turkish Plain Pancake (Gözleme),  Turkish Red Rentil and Cracked Wheat (Bulgur) Balls, Turkish Tabbouleh Salad (Kısır), Turkish Navy Bean Salad (Piyaz) are served with this dish for the vegetarian friends. All these recipes' url below.

Ingredients: 6 chicken legs (chicken breast), chicken 
bones are used for the chicken broth 

Remove the bones and flatten the chicken legs with
the mallet

Ingredients: For marinated the chicken legs; olive oil

Ingredients: For marinated chicken legs; 1/2 lemon juice

Ingredients: For marinated chicken legs; salt, ground 
black pepper and red pepper flakes

For marinated chicken legs: Put chicken legs,
and olive oil in a bowl

For marinated chicken legs: add 1/2 lemon juice in it

For marinated chicken legs: add salt, ground black 
pepper and red pepper fkakes them mix all well

For marinated chicken legs: cover and marinate in the 
Refrigerator for about 30-45 mins. 

Meanwhile put all bones in a pot with bay leaves
and boil them for about 40-45 mins. Then reserve it

For filling: ingredients; 6 Tablespoons rice

For filling: ingredients; 1 Normal size onion, chopped,

For filling: ingredients; mahalep cherry, black currents
and pine nuts

For filling: ingredients; vegetable oil and butter

For filling: ingredients; salt, ground black pepper, 
Red pepper flakes and allspice

For filling: ingredients; a cup of chicken broth

For filling: in a saucepan, heat the butter and vegetable oil

For filling: then add Pine nuts and stir,

For filling: then add chopped onions and stir

For filling: cook mixture 2-3 minutes

For filling: then add rice into mixture and stir

For filling: then add mahalep cherry and stir,

For filling: then add allspice and stir,

For filling: then add red pepper flakes in it and stir,

For filling: then add ground black pepper in it and stir,

For filling: then add black currant in it and stir and saute lightly

Mix all ingredients well 

For filling: Lastly add a cup of chicken broth and cook 
Mixture unil the water evorates

Now your rice filling is ready 

Place chicken leg into small bowl for stuffing process

Then stuff the rice mixture in it

Then fold in the edges and cover it. Then turn glass bowl 
Down into oven tray.

Make same process rest of the chicken legs and 
Place them into oven tray

For topping: Meanwhile put a spoon of tomato paste 
into plate and then pour a cup of chicken broth and mix them

Then pour tomato paste and chicken broth mixture
 over the chicken legs

Then take yogurt for brushing over the chicken legs

Then cook it at 250°C (482°F) for about 10 minutes 
Or until tender, 

For serving: Peel 3 Normal size potatoes and chopped them

Then wash them and dried

Then fry them into saucepan 

Cook them until they are golden brown 

Fried potatoes goes well with chicken stuffed 

Chicken stuffed

Serve chicken stuffed hot

Recipe for Turkish Style Chicken Topkapı (Piliç Topkapı)

Here it is our chicken (Topkapi) stuffed dish recipe;

Very good family favourite;

Serve: 6-8 servings, Preparation Time: 60 minutes, Cooking Time: 40-45 minutes, Cuisine: Mediterranean & Anatolian Cuisines,

Ingredients:

For Marinate:

• 6 Normal size boneless chicken legs, (or chicken breasts, it depends on you), 
• 2 Tablespoons olive oil,
• 1/2 Lemon juice,
• 1 Teaspoon ground black pepper, 
• 1 Teaspoon Red pepper flakes,
• 1 Teaspoon salt,
• P.S: we boiled chicken leg's bones and reserved its juice and used it instead of the hot water, 

For Filling:

• 6 Tablespoons rice, (Per 1 Tablespoon rice for each chicken leg),
• 1 Medium size onion, choped, 
• 1/4 Teaspoon Mahalep cherry, 
• 1/4 Teaspoon Allspice,
• 1 Teaspoon Black ground pepper,
• 1 Teaspoon Red pepper flakes, 
• 1 Teaspoon Salt,
• 1 Tablespoon Pine nuts, (nearly 40 gr),
• 1 Tablespoon Blackcurrants, (nearly 40 gr),
• 2 Tablespoons vegetable oil,
• 1 Tablespoon butter, 
• 1 Cup hot water or chicken broth, (in this recipe, we used chicken broth),

For Topping:

• 2-3 Tablespoons yogurt,
• 1 Teaspoon tomato paste,
• 2 or 3 Tablespoon chicken broth (or hot water),

For Serving:

• 3 Medium size potatoes, (Chop the potatoes as thin as possible),
• 2 Tablespoons vegetable oil or olive oil, (For frying),

Preparation:

1. First of all, put your all ingredients on your work surface. Remove bones from the chicken legs and flattened them with a mallet or ask your buthcher to make it for you (If you are using chicken breast, flatten it with a mallet before stuffing and rolling it and stick a toothpick into it). Then clean and wash the chicken legs well. 
2. For marinated chicken legs: mix all the marinate ingredients (olive oil, lemon juice, ground black pepper and red pepper flakes) together in a bowl. Then, add the chicken legs to the bowl and mix all well, then cover and marinate in the refrigerator for about 30 - 45 minutes. Then, take your marinated chicken legs out of the refrigerator and let them get up to room temperature. Meanwhile, take all chicken bones and put a pot with couple of bay leaves and boil them for about 40-45 minutes. Then, reserve chicken broth, because you can use it during the cooking process. (It is optional, if you want, you can use hot water instead of it). 
3. Then, wash and soak the rice (15-20 minutes). In a heavy bottom saucepan, heat the butter and vegetable oil. Add the pine nuts, choped onion and blackcurrant, and saute lightly. Add rice to the pan and stir well. Let it cook for 2-3 minutes. Then, add allspice, mahalep cherry, ground black pepper, red pepper flakes and salt, and stir. Add chicken broth (or boiling water) to the rice mixture, mix well and cook until the water evaporates. 
4. Now your rice filling is ready and stuff the rice mixture in the chicken. If you are using chicken leg, close it with a toothpick. Or place flattened chicken leg -skin side down- into small glass bowl, then stuff the rice mixture in it and fold in the edges to cover it. Then turn glass bowl down into oven tray. Make same process rest of the chicken legs and put them in a oven tray. 
5. Then add tomato paste and chicken broth (or hot water) into a plate and mix well. Then, pour the mixture top of the chicken legs. Then take yogurt for brushing over the top of the chicken legs. And brush it up tops. 
6. Then cook at 250°C (nearly 482°F) for about 10 minutes, until tender. 
7. Meanwhile, peel the potatoes and wash and drain. Then, chop your potatoes to thickness of matchstick or thicker than it. Put a small amount of vegetable oil in a large pan and heat. Then, put the potato into heated oil and cook them until golden brown on both sides. 
8. Serve hot! We generally Serve chicken stuffed dish with potatoes chips.    

Enjoy! 

Please let us know how this "Turkish Chicken Topkapı (Piliç Topkapı) Recipe" turns out for you in the comments. We are always so eager to hear from you.

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