Summary

Ingredients

• 1 bunch soup greens
• 1 chicken, approx. .2 kg, prepared ready to cook
• Salt and pepper, black, freshly ground
• 2 liters water
• 1 medium cauliflower
• 1 dash vegetable oil, neutral
• 400 g short rain rice (Turkish shop)
• 1 teaspoon turmeric
• 0.25 teaspoon ¼ ground cumin
• 0.25 teaspoon ¼ nutmeg, freshly grated
• 0.25 teaspoon ¼ coriander, ground
• 1 pinch cayenne pepper
• 1 pinch cardamom

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Instructions

1. Wash and clean the soup greens, cut everything into large pieces.
2. Rinse the chicken in cold water, add the soup greens, salt and a little pepper to a large saucepan. Pour in about 2 liters of cold water until the chicken is just covered. Cover the chicken over medium heat for about 35 minutes, until the meat loosens easily from the bones.
3. In the meantime, divide the cauliflower into small florets, wash and drain the water well. Cut the florets and stalk into small slices. Heat the oil in a saucepan so that when a sample is taken, bubbles rise from a wooden spoon handle held in it. Fry the cauliflower pieces in portions for 5 - 7 minutes until golden brown, degrease on kitchen paper.
4. Loosen the chicken from the bones, remove the fat and skin. Cut the meat into pieces about 4 cm in size. Remove the soup greens from the chicken broth. Skim the fat off the broth with a spoon.
5. Put the chicken in a large saucepan, then the cauliflower and then the rice. Sprinkle the spices on top. Add 800 ml of the chicken stock and cook covered over medium heat for about 20 minutes. Then leave it open for another 10 minutes over low heat until all the liquid has evaporated. Turn the dish out onto a large, preheated platter.
6. Serve with a mixed salad and yogurt or sesame sauce.