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Kobete Chicken
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Delicious Turkish pie filled with buttery rice and chicken.
Ingredients:
3cups all-purpose flour
1cupwarm water
1 (2 to 3 pound) whole chicken
water to cover
1teaspoonsalt
1onion, peeled
2tablespoons butter
3cups uncookedwhite rice
6cups water
freshly groundblack pepper
1egg, beaten
1 (10 inch) unbaked pie crust
Instructions:
Prepare the dough by combining the flour, 1/2 teaspoon of salt, and 1 cup of water. Mix until combined and dough has a soft consistency like an ear lobe. Divide the dough into two pieces, cover them with a damp cloth, and let it rest.
In a large pot, fill with water and season with 1 teaspoon of salt. Add a peeled whole onion. Bring the water to a boil and simmer the whole chicken until tender. Remove the chicken from the pot, debone, and cut into small pieces.
Preheat your oven to a toasty 350 degrees F (175 degrees C).
In a pot over medium heat, melt 2 tablespoons of butter/margarine. Add rice and cook over high heat for about 2 minutes, stirring occasionally. Stir in 1/2 teaspoon of salt and pour in 6 cups of water. Cover the pot, bring to a boil, then uncover, reduce heat to low, and simmer for approximately 10 minutes until the water is absorbed and the rice is cooked.
Roll out 2 reserved dough pieces into rounds to fit a 10 inch pie dish. Place one round in the lightly greased dish. Fill with rice mixture and season with black pepper. Arrange chicken on top, cover with second dough round, and seal edges. Brush with egg, then bake in preheated oven for 30 minutes until golden brown. Serve when the top is a nice yellowish brown.