Here is another dish from Brook's introduction to Ottoman Cuisine
I was again impressed with how easy these Turkish dishes were, especially considering the huge returns in flavor and presentation. Not only did this dish look like the proverbial Million Bucks on the plate, it also was tasted incredible!
| Brook wrote:|
TURKISH CHICKEN BREASTS STUFFED WITH RICE, PISTACHIOS & HERBS
For the stuffing:
¼ cup pistachios
3 tbls clarified butter
2 tbls chopped shallot
1 cup short-grained rice
1 ½ cups chicken stock
1 large tomato, peeled, seeded, chopped
2 tbls fresh mint, minced
2 tbls fresh parsley, minced
3 tbls fresh dill, minced
For the chicken:
6 boneless, skinless, breasts
Salt & pepper to taste
2 tbls butter
2 tbls shallot, chopped fine
2 med tomatoes, peeled, seeded, and chopped
1 tbls dill, chopped fine
¼ cup dry white wine
1 tbls fresh parsley, chopped fine
Blanch pistachios for 1 minute. Rinse in cold water. Rub to remove skins. Set aside
Preheat oven to 350F.
Make the stuffing: Melt the butter in a heavy saucepan over medium heat. Add the shallots and rice, and cook gently, stirring, to coat them evenly with the butter, about a minute. Add the stock, bring to boil, lower heat, and simmer, covered, for about 15 minutes until liquid is absorbed.
Remove the saucepan from the heat and add the tomato, pistachios, mint, parsley and dill. Mix well and set stuffing aside.
Flatten breasts slightly with a mallet. Season with salt and pepper. Place each breast on a square of parchment. Spoon 2 heaping tablespoons of stuffing in center of each breast. Gently roll up the parchment to enclose the chicken breasts, securing both ends with twine. Place breasts side by side in a baking dish. Bake for about 45 minutes, turning halfway through baking.
Meanwhile, melt butter in a small skillet. Stir in the shallots and cook 1 minute. Add the tomatoes, dill, salt and pepper. Mash with a fork or potato masher until tomatoes form a puree. Add the wine and cook another 2 minutes. Remove from heat and keep warm.
Unwrap the breasts and cut each into thick slices. Spoon the sauce onto warmed plates and place sliced chicken on top. Sprinkle with parsley and serve warm.