Crispy Chicken Doner Rice Bowl — Tavuk Doner Pilav Ustu
Istanbul street-food classic of marinated chicken doner shaved thin and seared crisp, piled over butter-vermicelli rice with grilled tomato and pepper, served with garlic yogurt and pickled chillies.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 440g sliced chicken thigh with 1/4 cup yogurt, 2 tbsp tomato paste, grated garlic, cumin, oregano, coriander, pul biber, 2 tsp salt, and pepper. Let sit 15 minutes. Halve tomatoes and lemon, chop parsley, mince yogurt garlic.
Toast
Melt 40g butter in a wide saucepan over medium-high heat 1 minute. Add 40g vermicelli, toast 90 seconds until deep brown. Add 200g rice, toast 1 minute until grains glisten. Pour in 480ml hot stock with 0.5 tsp salt.
Simmer
Bring stock to a low boil over medium-high heat 30 seconds. Drop heat to low, cover, cook 15 minutes until rice is tender and stock is fully absorbed. Remove from heat, cover, settle 5 minutes.
Sear
Heat 20ml olive oil in a wide skillet over high heat 2 minutes until shimmering. Add marinated chicken in a single layer, toss constantly 7 minutes until edges crisp deeply and chicken is cooked through.
Char
Add tomatoes cut-side down and sivri peppers to the same hot skillet over high heat 3 minutes, turning once, until skins blacken. Whisk 200g yogurt with grated garlic until smooth.
Plate
Fluff rice onto plates, pile chicken doner over top, lay charred vegetables alongside, dollop garlic yogurt, scatter parsley and pickled chillies, finish with lemon squeeze.
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