Chicken with Rice and Yogurt ~ In the Kitchen with the Fernandez's

I watched my Turkish landlady make yogurt and sit on the window sill all day; I still keep mine in the refrigerator.-Mike

Pirinç ve Yoğurtlu Tavuk (Turkish)

Serves 6

Marinate 2 hours

3 Tbs. (45 g) (dairy-free) organic butter

3 pounds (1365 g) organic chicken (cut of your choice)

1 organic onion, chopped

1 cup (250 ml) organic chicken broth

2 organic eggs

2 cups (475 ml) (dairy-fee) organic yogurt

3 saffron strands, dissolved in 1 Tbs. (15 ml) boiling water

1 tsp. (5 ml) ground cinnamon

2 1/3 cups (450 g) organic rice, rinsed

bir /beer/ 1. Melt 2 Tbs. (30 ml) butter and fry the chicken and onions for about 5 minutes.

iki /ee-kee/ 2. Add the chicken broth and bring to a boil.

üç /üch/ 3. Reduce the heat and simmer for about 45 minutes.

dört /durt/ 4. If need be, skin and bone the chicken. Cut into large pieces and place in a bowl. Keep the broth.

beş /besh/ 5. Beat the eggs and yogurt.

altı /al-tuh/ 6. Add the saffron water and cinnamon.

yedi /ye-dee/ 7. Pour over the chicken and marinate for about 2 hours.

sekiz /se-keez/ 8. Transfer to a dish and mix half of the rice into the yogurt.

dokuz /doo-kuz/ 9. Preheat the oven to 325F (160C).

on /on/ 10. Great a pan and add the rice/yogurt mixture. Place the chicken on top, then the rest of the rice.

on bir 11. Mix the rest of the butter with the chicken broth and pour over the rice.

on ick (12. Cover with foil. Cook for 35-45 minutes.

on üç 13. Let it cool for a few minutes.

on dört 14. Place on a cold, damp cloth, then run a knife around the edges.

on beş 15. Place a flat plate over the dish and turn over.

on altı 16. Cut the dish into wedges and serve hot with a Turkish salad.

"Turkish Mixed Salad":

In the Kitchen with the Fernandez's