Chicken and Chickpea Pilaf — Istanbul Street-Style Buttered Rice

Bring the soaked chickpeas to a boil in plenty of water and skim off the foam. Simmer over low heat for 40–45 minutes, until a chickpea is soft enough to crush between your fingers. Drain and set aside.

Put the chicken thighs, onion, salt, and black pepper in a pot with 1.5 liters cold water. When it boils, skim off the foam and simmer over low heat for 30–35 minutes. The internal temperature at the thickest part near the bone must be at least 74°C / 165°F, and the juices should run clear when pierced.

Drain the chicken. When it is cool enough to handle, remove the skin and bones, then pull the meat into large shreds. Strain and measure the cooking broth.

Melt the butter in a pot and sauté the rinsed rice for 3 minutes. Add 600 ml hot chicken broth and the salt; measure by volume, using one and a half measures of broth for every measure of rice. Once it boils, reduce the heat, cover, and cook for 12–15 minutes, until the liquid is absorbed.