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Piliç Topkapı – Ottoman Stuffed Chicken

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3.8 from 179 reviews

Pilic Topkapi is a traditional Ottoman dish featuring tender chicken breasts stuffed with a fragrant mixture of rice, pine nuts, currants, and warm spices like cinnamon and allspice. This baked delicacy offers a harmonious blend of sweet and savory flavors, perfect for an elegant meal that showcases rich historical culinary roots.

Ingredients

Scale

Chicken

  • 2 whole chicken breasts, boneless and skinless

Filling

  • 1 cup long grain rice, rinsed
  • 2 tablespoons pine nuts
  • 2 tablespoons currants
  • 1 small onion, finely chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the rice filling: In a skillet over medium heat, melt the butter. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the pine nuts and cook until lightly toasted, about 2 minutes. Add the rinsed rice, currants, cinnamon, allspice, salt, and pepper. Pour in 1 1/4 cups water, bring to a boil, then lower the heat and simmer covered until rice is cooked and liquid absorbed, about 15 minutes. Remove from heat and let it cool slightly.
  2. Flatten the chicken breasts: Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/4 inch. This ensures easy rolling and even cooking.
  3. Fill and roll the chicken: Spread half of the prepared rice mixture evenly over each flattened chicken breast, leaving a small border around the edges. Carefully roll the chicken breasts tightly to encase the filling and secure if necessary with kitchen twine or toothpicks to keep them sealed during baking.
  4. Bake the stuffed chicken: Preheat the oven to 375°F (190°C). Place the rolled chicken breasts seam side down in a baking dish. Bake uncovered until the chicken is cooked through and golden on top, approximately 30 to 35 minutes. An internal temperature of 165°F (74°C) should be reached.
  5. Slice and serve: Allow the chicken rolls to rest for 5 minutes after baking. Remove any twine or toothpicks, then slice the rolls into rounds to reveal the beautiful filling. Serve warm as a main dish accompanied by a light salad or steamed vegetables.

Notes

  • The rice filling should remain moist and aromatic—do not overcook the rice initially as it will continue cooking inside the chicken.
  • To avoid dryness, you can brush the outside of the chicken rolls with a little melted butter before baking.
  • If securing with toothpicks, serve the chicken rolled side down and remove picks before eating to avoid injury.
  • Use fresh spices for more vibrant flavor.

Find it online: https://yumfoodusa.com/pilic-topkap-ottoman-stuffed-chicken/