TAVUKLU NOHUTLU ŞEHİRGELİ PİLAV (Chicken, Chickpea & Vermicelli Rice)
How to Cook Like a Kıbrıslı: EPISODE 1
TAVUKLU NOHUTLU ŞEHİRGELİ PİLAV: Chicken, Chickpea & Vermicelli Rice 🍗 🍚 full recipe also in Meliz’s Kitchen (AD AFF link). please Make it 🫶🏼💕🧿
250 g (9 oz) long-grain white rice
1.5 kg (3 lb 5 oz) whole chicken / 4 chicken legs
2 bay leaves
1½ tsp fine sea salt
5 tbsp olive oil
45 g (1½ oz) vermicelli
400 g (14 oz) can chickpeas,
drained and rinsed
Sea salt and pepper to taste
METHOD
Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
Wash the rice in a sieve under cold running water until the water runs clear and leave to drain fully.
Add the chicken, bay leaves and salt to a large pan and fill with enough cold water to fully cover the chicken. Place the pan over a medium–high
heat, bring to the boil and skim off any of the foam that forms on top.
Place the lid half on the pan and reduce the heat to simmer on a low heat for around 1½ hours, or until the meat is almost falling off the bone. If just using chicken legs, simmer for an hour. Remove the whole chicken from the pan and allow to cool a little so that you can handle and carve the meat. Reserve the broth to cook the rice in later.
Line a shallow baking tray with greaseproof paper and brush with one tablespoon of olive oil. Keeping the skin of the chicken intact as much as possible, carve off the breasts and the legs and lay them on the baking tray, skin side up. Brush the skin of the chicken portions with another tablespoon of olive oil, season the chicken with a little sea salt and cracked black pepper and leave to one side.
Shred the remaining chicken from the carcass and the bones that haven’t been placed on the baking sheet and leave to one side. Heat three tablespoons of olive oil in a large pan over a medium heat and add the vermicelli. Fry for 2–3 minutes until a light golden brown, add the drained rice and chickpeas to the pan and give everything a stir. Remove from the heat and allow to cool down a little.
Pour some of the broth into the baking tray (a couple of ladlefuls), then place the baking tray with the chicken pieces in the oven for 15–20 minutes until the skin crisps up.
Measure out 700 ml (1¼ pints) of the reserved, cooled chicken broth. Pour the broth into the pan of rice and add the shredded chicken pieces. Stir to combine, then return the pan to the hob over a medium heat. Bring to the boil, then reduce the heat to medium–low and simmer for 10 minutes with the lid half on until most of the liquid has evaporated. Remove the pan from the heat, take the lid off and place a double layer of kitchen paper or a thin tea towel over the pan, followed by the lid and leave for around 10 minutes.
Remove the chicken pieces from the oven and serve with the rice, pouring some of the roasting juices over the rice too...and plenty of thick natural yoghurt.
#roastchicken #chicken #rice #pilav #chickpeas #melizcooks
