Tavuk Göğsü (Chicken Breast Pudding) with Cinnamon

A traditional Turkish dessert made with shredded chicken breast, milk, sugar, and rice flour. This unique pudding offers a delicate and surprisingly delicious flavor.

Prep Time

20 minutes

Total Time

60 minutes

Calories

380 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.29/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British

Main Ingredient:

Chicken•Rice

Ingredients

Servings

1mediumChicken breast(Boneless, skinless)

£2.50

4cupsMilk(Whole milk recommended)

£1.50

1cupSugar(Granulated sugar)

£0.30

0.5cupRice flour

£0.40

2tablespoonsButter(Unsalted butter)

£0.25

1teaspoonVanilla extract

£0.15

to tasteGround cinnamon(For garnish)

£0.05

Total Cost

£5.15

£1.29 per serving

Instructions

1.
Poach the chicken breast in water until fully cooked (about 20 minutes). Let it cool slightly.
2.
Shred the chicken breast very finely using your fingers or two forks. The finer the shredding, the better the texture of the pudding.
3.
In a large saucepan, whisk together the rice flour and 1 cup of the milk until smooth.
4.
Gradually whisk in the remaining 3 cups of milk.
5.
Add the sugar to the saucepan and cook over medium heat, stirring constantly with a whisk, until the mixture comes to a simmer and thickens slightly.
6.
Reduce the heat to low and add the shredded chicken breast. Continue to cook, stirring constantly, for about 20 minutes, or until the chicken is completely broken down and incorporated into the pudding. The mixture should be very smooth and creamy.
7.
Add the butter and vanilla extract. Stir until the butter is melted and incorporated.
8.
Remove from heat and pour the pudding into individual serving bowls or a larger serving dish.
9.
Let the pudding cool to room temperature, then refrigerate for at least 2 hours to allow it to set completely.
10.
Before serving, sprinkle generously with ground cinnamon.

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My Notes

Nutrition Information

Nutrition per serving (300g)

380 kcal / 1590 kJ

Carbs

45g

17% of RDA

Fat

12g

17% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

0.5 g

2% of RDA

Sugar

38 g

42% of RDA

Sodium

100 mg

4% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Be patient with the cooking process, especially when incorporating the chicken. Constant stirring is essential to achieve a smooth and creamy texture.

Shredding the chicken very finely is key to the texture of the pudding. If you have a food processor, you can use it to shred the chicken after it's cooled, but be careful not to over-process it into a paste.

If you find the pudding is too thick, add a little more milk. If it's too thin, continue cooking for a few more minutes, stirring constantly.

For a richer flavor, use full-fat milk and good-quality butter.

Some variations include adding orange blossom water or rosewater for a more floral aroma.

Cooking Equipment

Large saucepan

Whisk

Serving bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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