Ingredients with Measurements:
- 2 chicken breasts, boneless and skinless
- 1 cup of milk
- 1 cup of sugar
- 1 cup of rice flour
- 1 tsp of vanilla extract
- 1 tsp of cinnamon
- 1 tsp of salt
- 2 cups of plain yogurt
- 2 cloves of garlic, minced
- 2 tbsp of olive oil
- 1 tbsp of fresh mint leaves, chopped
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Whisk
- 9x13 inch baking dish
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the chicken breasts into small pieces and place them in a blender or food processor. Pulse until the chicken is finely chopped.
3. In a large mixing bowl, combine the milk, sugar, rice flour, vanilla extract, cinnamon, and salt. Whisk until smooth.
4. Add the chopped chicken to the milk mixture and stir until well combined.
5. Pour the mixture into a 9x13 inch baking dish and bake for 30-35 minutes, or until the top is golden brown.
6. While the chicken is baking, prepare the yogurt sauce. In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
7. Add the plain yogurt to the saucepan and whisk until smooth. Cook for 2-3 minutes, or until heated through.
8. Remove the chicken from the oven and let it cool for 5-10 minutes.
9. Cut the chicken into small squares and serve with the yogurt sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 10g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or cornstarch.
- Fresh mint leaves can be substituted with parsley or cilantro.
Variations:
- Add chopped nuts, such as pistachios or almonds, to the yogurt sauce for extra crunch.
- Use ground beef or lamb instead of chicken for a different flavor.
- Add raisins or dried apricots to the chicken mixture for a sweeter taste.
Tips and tricks:
- Make sure to pulse the chicken in the blender or food processor until it is finely chopped, but not pureed.
- Use a whisk to make sure the milk mixture is smooth and free of lumps.
- Let the chicken cool for a few minutes before cutting it into squares to make it easier to handle.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and yogurt sauce in the microwave or in a saucepan over low heat until heated through.
Presentation ideas:
Serve the Tavuk Göğsü with Yogurt Sauce on a platter and garnish with fresh mint leaves and chopped nuts.
Garnishes:
Fresh mint leaves and chopped nuts, such as pistachios or almonds.
Pairings:
Serve with a side of rice pilaf and a salad.
Suggested side dishes:
- Rice pilaf
- Salad
Troubleshooting advice:
- If the chicken mixture is too thick, add a little more milk to thin it out.
- If the yogurt sauce is too thick, add a little more olive oil or water to thin it out.
Food safety advice:
Make sure to cook the chicken thoroughly to an internal temperature of 165°F to avoid any risk of foodborne illness.
Food history:
Tavuk Göğsü is a traditional Turkish dessert made with chicken breast, milk, and sugar. It is believed to have originated in the Ottoman Empire and is still popular in Turkey today.
Flavor profiles:
Tavuk Göğsü is a sweet and creamy dessert with a subtle chicken flavor. The yogurt sauce adds a tangy and refreshing contrast to the dish.
Serving suggestions:
Serve Tavuk Göğsü with Yogurt Sauce as a dessert or a main dish. It is often served during special occasions and holidays in Turkey.
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Region: Turkish