Roasted Stuffed Chicken with Spiced Rice — Tavuklu Pilic Dolmasi
Ottoman whole stuffed chicken filled with rice, pine nuts, currants, and warm spices, slow-roasted until skin crisps deeply and the cavity-rice plumps with savoury juices, served with parsley and lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 180°C. Pat both poussins dry inside and out, rub skin with salt and pepper. Rinse rice. Dice onions, chop parsley, halve lemons. Measure all spices, stock, and remaining ingredients.
Saute
Melt butter in a large saucepan over medium heat 1 minute. Add onions and pine nuts, cook 4 minutes until onions soften and nuts turn deep golden. Stir in currants, allspice, cinnamon, mint, salt, and pepper 30 seconds until fragrant.
Build
Add rice and toast over medium heat 1 minute until grains glisten. Pour in 240ml hot stock, simmer over low heat 5 minutes until liquid mostly absorbs and rice is half-cooked. Remove from heat, let cool 5 minutes.
Stuff
Divide warm rice mixture equally and spoon into both poussin cavities until packed tight. Tuck wings under each bird, tie legs with kitchen string to seal the openings completely.
Roast
Set both poussins breast-up in a heavy oven-safe pot (or two smaller pots if needed), drizzle with olive oil, pour remaining stock and bay leaves around. Roast at 180°C for 50 minutes until skin is deeply burnished and juices run clear when thighs are pierced.
Glaze
Rest poussins on a board 8 minutes off heat. Skim fat from pot juices, reduce over medium-high heat 3 minutes until glossy jus forms. Sprinkle pul biber over poussins, brush with reduced jus over medium-low heat 60 seconds until skin glazes deep red.
Plate
Untie legs on both birds, scoop rice filling onto a warm platter, lay poussins alongside, ladle remaining jus over, scatter parsley, finish with lemon squeeze.
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