Ottoman rice – osmanli pilaf

Ingredients for 4 servings:

• 1 kg chicken leg(s), cut into small pieces
• 1 handful of chestnuts, cooked, optional
• 57 g sunflower oil
• 1 tsp, levelled salt and pepper, black
• 2 tbsp syrup (grape syrup – Pekmez)
• 80 g juice (plum juice)
• 600 g rice
• 80 g sunflower oil
• 600 g chicken broth, hot
• 25 g butter
• 5 apricot(s), dried
• 5 prunes
• 115 g sultanas
• 115 g almond(s), peeled
• 115 g walnuts, coarsely chopped

Instructions

Working time approx. 10 minutes; Rest time approx. 7 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 42 minutes

Turkish, non-alcoholic

Add the already chopped chicken leg to the hot sunflower oil and fry over medium heat for 5 minutes, stirring continuously. Season with salt and braise with the plum juice and grape syrup for a further 4-5 minutes, then remove from the heat. Melt the butter in a pan and add the finely chopped plums and apricots. Add the sultanas, walnuts, and almonds and fry for 5 minutes, stirring continuously. Then remove from the heat, add to the chicken, and let cool slightly. Rinse the rice under hot water until the water runs almost clear, then drain. Heat 80g of sunflower oil in a large, wide pan and add the rice. Fry for 3-4 minutes, stirring continuously. Now add the chicken and fruit, as well as the hot (!) chicken stock, and season with salt and pepper. Stir and simmer over medium heat until the liquid is completely absorbed. Once the rice has absorbed the water, reduce the heat to low and let it simmer for another 5 minutes, then remove from the heat and let it rest. Garnish with chestnuts, if desired, or stir them in at the end.