2 skinless chicken leg and thighs, jointed (often known as Maryland pieces)
½ onion
1 carrot
½ tsp salt
1 cup rice
2 cups chicken stock
1 cup cooked chickpeas
Salt, black pepper, pul biber (chilli flakes)
¼ cup finely chopped parsley
Instructions
Place the chicken joints in a pan with the half onion, carrot and salt.
Cover with water.
Bring to boil, then simmer for 20 minutes until meat comes away from the bone easily.
Meanwhile, if using Turkish rice, place rice in bowl and cover with boiling water
Leave for 30 minutes then drain, rinse well till the water runs clear and drain again
Remove cooked chicken from pan and measure out 2 cups of stock
In a clean pan, melt butter, then add chickpeas and drained rice
Stir around for 2 minutes on high heat
Add chicken stock and salt to taste. (if using home made chicken stock then I would suggest adding around ½ tsp salt to the rice.) If using packaged stock, use less salt.
Stir well, then cover with lid and heat on medium high until boiling
Stir again, cover again and turn heat down to medium low for 3 minutes
After 3 minutes, turn heat off, cover with a tea towel or two and leave rice to cook itself undisturbed for 25 minutes.
Shred the chicken off the bone into small pieces
Once rice is ready, fold through the parsley
Serve the rice onto plates and place chicken strands over the rice
Sprinkle black and red pepper over the chicken and rice and serve immediately
Recipe by Pantry Fun at https://pantryfun.com/rice-with-chicken-and-chickpeas/