Summary

Ingredients

• 1 chicken (poulard), approx. - .5 kg
• 2 tablespoon olive oil
• some allspice
• 1 clove garlic
• some salt, coarse
• some Pul Biber
• 1 tablespoon syrup (pekmez grape syrup)
• 1 tablespoon sesame paste (tahini)
• 1 glass short grain rice
• 1 ½ glasses water
• 2 handfuls hazelnuts, almonds and / or pine nuts
• 1 large onion (s)
• 2 handfuls currants
• 1 teaspoon cinnamon
• some pepper
• 50 g butter, more if necessary
• 500 g veetables, mixed like onions, carrots, potatoes, parsnips

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Instructions

1. 1 glass holds approx. 250 ml.
2. Grind the ingredients for the marinade (olive oil, salt, chilli flakes, allspice, 1 - 2 cloves of garlic) with a pestle. Then mix one tablespoon of tahini with 1-2 tablespoons of pekmez and the spices.
3. Remove the giblets and / or yellow fat from the chicken and set aside. Rub the chicken with the marinade and place in a sufficiently large freezer bag or wrap in cling film. Let it steep in the refrigerator for 6 to 12 hours.
4. Preparation iç pilav (rice filling):
5. Soak the rice in water. Roast the almonds, hazelnuts and pine nuts a little in a non-stick pan. Add 1/2 tablespoon butter with the chopped onions and let the onions slowly turn translucent. Drain the water from the rice. Put the rice in the pan and mix with the nuts. Add the currants and roast a little. Briefly bring to the boil with 1.5 glasses of water and then reduce the temperature to medium heat, add salt and cover. Remove from heat after approx. 10 minutes. The rice won`t be quite through because it contains less water than usual. Then let cool a little. Season with freshly ground pepper and cinnamon.
6. Pour the rice into the chicken. I locked it with skewers. Of course, it can also be done with kitchen thread or in the cut skin with a pinched leg. Put the rest of the rice aside and heat it up just before serving.
7. Put a little water in a bowl that is slightly larger than the chicken and big enough that the vegetables will fit in later. Place the chicken on a wire rack and put it in the oven with the bowl underneath. Fry at 180 ° C for about 1 hour.
8. Peel and quarter the onions and vegetables and put in the bowl after approx. 30 minutes. After 30-45 minutes, top the chicken with flakes of butter. Every 10-15 minutes, pour the butter that has flowed into the bowl over the chicken.
9. After about 40 minutes, turn the chicken so that both sides are crispy. If necessary, switch on the grill function for 5 - 10 minutes at the end. Remove the chicken and let it rest in aluminum foil for 5 - 10 minutes.
10. Place the filling on a platter and carve the chicken.