Baked Chicken With İç Pilav
This year, for New Year's Eve, I planned to update my baked Turkey drumsticks recipe with iç pilav and shoot a video of it. But when I go to the supermarket to buy turkey drumsticks I saw that Turkey drumsticks are not sold whole here in Spain. They slice the drumsticks into thin slices and sell it as turkey cutlets. Slicing the turkey drumsticks is a good idea. Thin slices cook easily. But it doesn't work for me. That being the case, I changed my plan.
I gave up on turkey and bought chicken thighs. I shortened the process by cooking the chicken directly in the oven. In this way, a very similar but slightly more practical recipe for turkey drumsticks with pilav emerged. I prepared the iç pilav in more or less the same way. I just increased the oil slightly. Turkey seems a little more fatty than chicken to me.
How Much Water Should Be Added?
As the chicken cooks in the oven, it releases its broth into the tray. In fact, it would be healthier to take this broth, measure it and adjust the amount of water accordingly. If you are not too lazy, you can do it this way and adjust the total amount of water to 2 cups. If you are lazy like me, you can measure the water in the tray by eye and add water by making up to 2 cups. Mine was about half a cup. Therefore, I added 1.5 cups of water.
You can also use chicken drumsticks instead of chicken thighs in the recipe. You can use two drumsticks instead of one thigh. When you make this change, you will not need to change anything else. Only the drumsticks will cook in less time than the thigh.
The biggest advantage of this recipe is that it is cooked almost completely in the oven and there is no need to wait. In this way, you will have the opportunity to prepare many New Year's recipes such as appetizers and salads while both the meal and the side dishes are cooking in the oven.
If you are going to cook the dish as a daily meal rather than for New Year's Eve, a salad and drink will be more than enough together with it.
Enjoy your meal...
Baked Chicken With İç Pilav with Video
- 4 chicken thighs,
- 1 cup of rice,
- 1 onion,
- 1 tablespoon of butter,
- 1 tablespoon of olive oil,
- 1/2 teaspoon of tomato paste,
- 1 tablespoon of pine nuts,
- 1 tablespoon of currants,
- 1 tablespoon chopped parsley,
- 1/2 teaspoon of cinnamon,
- 1/4 teaspoon of black pepper,
- 1/2 teaspoon of allspice,
- 1 teaspoon of sugar,
- Salt to taste,
- 1.5 cups of boiling water.
- Place the chicken thighs on a suitable sized baking tray,
- Drizzle olive oil and salt over them,
- Place it in a preheated oven at 200 C degrees and bake until golden brown,
- Meanwhile, chop the onion for rice,
- Heat the butter and olive oil in a pan, add the onions and stir fry until they soften,
- Add peanuts and cook for 1-2 minutes more,
- Add tomato paste and stir fry,
- Add the washed and drained rice and stir fry for a few minutes,
- Add parsley, sugar, currants, spices and salt, mix and remove from heat,
- Share the rice mixture among the cooked chickens,
- Add water and cover it with wax paper,
- Place it in the oven and cook until the water is absorbed,
- Remove the baking paper, keep it in the oven for another five minutes and remove it from the oven.
Enjoy your meal...