8 chicken legs (or chicken breasts), boneless, medium-sized
120g long-grained rice (preferably Baldo)
45g onion, medium-sized, chopped
40g pine nuts
1 tsp Yenibahar spice
1 tsp cinnamon, ground
Black pepper to taste
Salt to taste
1 tsp mint, chopped
1 tsp parsley, chopped
Clean and wash the chicken. Keep aside. Wash and soak the rice. In a heavy-bottom saucepan, heat the butter. Add the chopped onion, pine nuts and blackcurrant, and sauté lightly. Add rice to the pan and stir well. Let it cook for 2-3 minutes. Add Yenibahar spice, cinnamon, black pepper and salt, and stir. Add boiling water to the rice mixture, mix well and cook until the water evaporates. Top it up with chopped mint and parsley, keep aside.
Now stuff the rice in the chicken. If you are using chicken leg, close it with a toothpick. If you are using chicken breast, flatten it with a mallet before stuffing and rolling it; now stick a toothpick into it. Put the chicken in a roasting tray and cook at 250 degrees Celsius for about 10 minutes, until tender. Serve hot.