Mahmuddiye
Chicken Stew with Orzo and Dried Fruits

Ingredients
1 whole Chicken, skin removed
2 tbsp. Honey
10 Dried apricots, cut into strips
½ cup Raisins
½ cup Almonds
2 cups Orzo
4 cups Chicken stock
2 tbsp. Butter
2 tsp. Salt

Instructions
Cut the chicken into quarters and place in a stock pot. Add saltandenough water to cover. Cook over medium heat until chicken is fully cooked, approximately 1 hour. Soak the almonds in hot water for 10 minutes. Then remove the skin. When the chicken is cooked, remove from the stock, keep 4 cups of the stock and set aside. Remove the meat from the bones of the chicken. In a pot, combine the chicken stock, honey, raisins, apricots and almonds. Boil over medium heat. In a pan, sauté the orzo in butter, then add into the pot with 2 tsp. of salt and cook until the orzo is softened. Take the pot off the heat and let it rest for about 10-15 minutes. Place the orzo on a large serving platter. Put the chicken pieces and top and serve.

CevizliTavuk (Nevşehir style - Koripaparani)
Chicken with Walnuts

Ingredients
2 pieces of Chicken breast
2 pieces of Chicken thighs
3 cup Water
2 sheets of Phyllo dough
1 Yellow onion, finely chopped
½cup Walnuts, finely chopped
2 tbsp. Butter
2 tsp. Paprika

Instructions
In a pot melt 1 tbsp. of butter and start sautéing the onions until softened. Add the chicken pieces, cook for about 10 minutes, and then add the paprika and water. When the water boils, turn the heat down and cook until the chicken is softened. When the chicken is cooked take them off the pot, let cool slightly then shred into smaller pieces. Tear the phyllo dough into smaller pieces and heat in a dry skillet until they become crispy. Layer the crispy dough on an oven tray, wet the dough with the chicken stock and layer the shredded chicken pieces on top.  In the same skillet melt the rest of the butter, and then add the walnuts and sauté for a few minutes. Pour the walnut sauce over the chicken and serve.

AntepfıstıklıTavuk
Chicken with Pistachios 

Ingredients
4 pieces of Chicken breast
3 tbsp. Yoghurt
1 tbsp. Tomato paste
2 tbsp. Olive oil
1 cup Pistachios, shells removed
2 tsp. Salt
1 tsp. Black pepper

Instructions
Heat the oven to 390F. In a bowl mix the yoghurt, tomato paste, salt and black pepper. Marinate the chicken breasts in this sauce for 15-20 minutes. Chop the pistachios coarsely. Lay a chicken breast on your cutting board, sprinkle with ¼ of the pistachios, then roll the breast and (secure with a toothpick if needed) place in an ovenproof dish. Cover the dish with aluminum foil and bake in the oven for 30 minutes.