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Chicken Pilaf

Chicken Pilaf


Half of a Chicken with bones and skin left on
1 peeled Onion left whole
200gr Rice
2 tablespoons of bleached sliced and lightly toasted Almonds
Pinch of Salt
Pinch of Pepper

How to prepare

This recipe makes 2 servings
Place the chicken in a large pot, cover with water, add the whole onion and bring to a boil.
Simmer the chicken for 20 minutes.
Remove the chicken, retain the stock, discard the skin and bones and tear the meat into bite size pieces.
Cook the rice in 240ml of the retained chicken stock.
Once the rice is cooked remove the lid and toss in the sliced almonds.
Place the chicken meat in a bowl and top with the rice pressing down lightly with the back of a spoon.
Place the serving plate on the rim of the pan, turn upside down then slowly lift off the bowl.
The Turkish name for this dish is Tavuklu Pilav

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