Chicken Topkapı (Piliç Topkapı)
Piliç Topkapı Say it: pee-LEECH TOP-kah-puh
Piliç Topkapı is a classic Turkish main course inspired by the refined cooking of the Ottoman palace kitchens. Tender chicken breasts are pounded thin, filled with a fragrant rice pilaf studded with pine nuts and currants, then rolled and baked in a silky mushroom cream sauce. The dish balances savory chicken and earthy mushrooms with the subtle sweetness of currants and warm cinnamon-allspice notes. It is served for festive lunches and family gatherings, often sliced to reveal a beautiful spiral of golden pilaf.
Chicken Topkapı (Piliç Topkapı)
Piliç Topkapı
Pronounced pee-LEECH TOP-kah-puh
- Serves
- 4
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the filling
For the chicken
For the sauce
Method
Make the filling. melt the butter in a medium saucepan over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the pine nuts and cook until lightly golden, 1-2 minutes.
Add the rice, currants, allspice, cinnamon, salt and pepper; stir to coat. Pour in the chicken stock, bring to a simmer, then cover and reduce heat to low. Cook until the liquid is absorbed and the rice is tender, 12-15 minutes. Remove from heat, stir in the parsley and dill, and let cool slightly.
Prepare the chicken. butterfly each breast horizontally, cutting almost but not all the way through, so it opens like a book. Place between two sheets of plastic wrap and gently pound to an even 1/4-inch (6 mm) thickness. Season both sides with the salt and pepper.
Divide the rice filling among the chicken breasts, leaving a small border around the edges. Roll each breast up tightly and secure with toothpicks or kitchen twine.
Preheat the oven to 350°F (175°C). In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 2 minutes per side, 6-8 minutes total. Transfer to a plate.
Make the sauce. in the same skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and turn golden, about 5-7 minutes. Sprinkle the flour over the mushrooms and stir for 1 minute.
Slowly whisk in the chicken stock, then the heavy cream. Add the salt and nutmeg. Bring to a simmer and cook, stirring, until the sauce thickens slightly, 2-3 minutes.
Return the chicken rolls to the skillet and spoon some sauce over them. Cover and transfer to the oven. Bake until the chicken is cooked through and the internal temperature reaches 165°F (74°C), 25-30 minutes.
Let the dish rest for 5 minutes. Remove the toothpicks or twine, slice each roll into thick rounds, and serve with the mushroom sauce spooned over. Garnish with the remaining parsley.
Regional variants
Some cooks add chopped pistachios to the rice filling for extra crunch, or replace the creamy mushroom sauce with a light tomato and stock pan sauce.
Cook's notes
- If the rice filling is still warm when you roll the chicken, it will steam and keep the chicken moist; just avoid overfilling or the rolls may burst.
- Use kitchen twine instead of toothpicks for easier removal and a neater shape.
- For an even richer sauce, use half heavy cream and half whole milk; do not boil after adding cream to prevent curdling.
Serve with
Serve with a simple tomato-cucumber salad (çoban salatası) or sautéed green beans; ayran or Turkish tea.
Make ahead and storage
The filling can be made a day ahead and refrigerated. Assembled and baked dish keeps 3 days refrigerated; reheat gently in a 325°F (165°C) oven, adding a splash of stock or cream if the sauce thickens.
