Thursday, January 17, 2013

I Can Still Bounce and Not Break

When I opened my eyes this morning, I was a bit afraid to move. I was sure I was going to have all kinds of aches and sore spots.  But guess what...perfect!  Nothing at all hurts.  I guess I can still bounce!  Cool!

A while back I saw this dish on one of my favorite Turkish blogs:

I really wanted to make it but had no recipe.  Then within a day or two I saw it posted on another favorite Turkish blog:

I altered mine because I was out of lemon but I did have mushrooms.

You can use a rotisserie chicken or roast your own.  I roasted one for Teddy and talked her into letting me use some of the meat.  She also let me use the carcass to make stock.

Start by sauteing a medium diced onion in 4 T. of butter.  Add some diced celery and mushrooms. 

Sprinkle with salt and pepper.

Add the diced chicken and stir it all around.

Add 2 cups of rice.

And 1 drained can of chick peas.

And 4 cups of chicken stock.

I also added 2 packets of Swanson concentrated chicken stock to enrich the flavor.  Bring it to a boil then turn it down to low, cover it and let it cook for about 25 minutes.

Fluff it up and serve it in bowls sprinkled with sliced green onions.