What else can I make with these ingredients?
This recipe may contain allergens
Tavuk Kapama
Medium 1 hr 22 min~520 kcal 8/10
🍗
Edirne Tavuk Kapama
Edirne tavuk kapama bakes rice with chicken broth and pulled meat into a generous Thrace-style tray meal.
Medium⏱️ 1 hr 38 min📖 1 min readServes 6~356 kcal🇹🇷 Turkish🌍 Full translation
20 min prep 63 min cook 15 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 38 min- Prep20 min
- Resting/Marinating15 min
- Cooking1 h 3 min
Ingredients
6 servings
Quick:
- 6 Chicken thighs
- 2 cup(~400 ml) Rice
- 40 g Butter
- 1 tsp(~5 ml) Salt
- 3 cup(~600 ml) Chicken stock
- 0.5 tsp(~2.5 ml) Black pepper
- 1 Onion
- 2 tbsp(~30 ml) Currants
- 2 tbsp(~30 ml) Blanched almonds
- 1 Bay leaf
- 0.5 tsp(~2.5 ml) Cinnamon
What else can I make with these ingredients?
Instructions
- 1
Put the chicken thighs in 2 liters of cold water; add the bay leaf and a few black peppercorns, simmer gently for 35 minutes, and skim off the foam.
35 min35:00 - 2
Remove the chicken from the broth, let it cool slightly, shred the meat into large pieces, then strain and reserve the cooking liquid.
- 3
Wash and drain the rice; soak the currants in warm water for 10 minutes. Melt the butter in the tray and cook the onion for 4 minutes until lightly pink.
4 min04:00 - 4
Add the rice to the butter and stir for 1 minute; add the drained currants, blanched almonds, and cinnamon, then pour in 3 glasses of hot chicken stock with the salt and black pepper and bring once to a boil.
3 min03:00 - 5
Spread the shredded chicken over the rice, cover the tray, and bake for 25 minutes in an oven heated to 180°C.
25 min25:00 - 6
Rest the tray for 5 minutes after it comes out of the oven; transfer to a serving plate, slice, and serve hot.
5 min05:00
💡 Tip: Soak the currants in warm water for 10 minutes so they spread evenly through the rice. Toasting the blanched almonds in butter for 2 minutes before adding them deepens their aroma.
🍽️ Serving suggestion: Bring the tray to the table, transfer slices onto a serving plate, and finish with a little black pepper and optional chopped parsley.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin B12
Nutrition (per serving)
~356
kcal calories
24
g protein
31
g carbs
14
g fat
Protein 28%Carbs 36%Fat 36%
GI 41 · Low GIGL 13 · Medium GL
4.4g
Sugar
1.9g
Fiber
889.9mg
Sodium
5.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Estimated satiety (per serving)
7/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Milk
- Tree nuts
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Edirne Tavuk Kapama make?
This recipe serves 6.How long does Edirne Tavuk Kapama take?
Prep 20 minutes, cooking 63 minutes, including 15 minutes of passive resting; 98 minutes in total.Is Edirne Tavuk Kapama difficult?
This recipe is rated medium.How many calories does Edirne Tavuk Kapama have?
Approximately 356 kcal per serving. Protein: 24g, carbs: 31g, fat: 14g.Which allergens does Edirne Tavuk Kapama contain?
This recipe contains Milk, Tree nuts. Check it against your dietary needs.How many ingredients does Edirne Tavuk Kapama need?
This recipe needs 11 ingredients.Is Edirne Tavuk Kapama filling?
Satiety bar per serving is 7/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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