Hi Jen, I found a few recipes in Turkish, but they're somewhat vague so you'll have to use your memories and intuition. I also see it called piliç şerazat (scheherazade chicken) and described as "marinated grilled chicken, layered with baked potato & beetroot served with a mushroom sauce."

The recipe translation is as follows: grill 1 chicken shish (skewer), 1 drumstick, 2 wings, and 1 cutlet for 10 minutes with kaşar cheese (also known as kasseri, look for it in middle eastern grocers) and mushrooms (this part might actually be a soup mix - the recipes are unclear). Serve with vegetable rice.

Hard to follow - sorry! I had to learn to cook by instinct and tea cups when I lived there.

Jen, I asked my mother-in-law, who speaks Turkish, and she said the following::

I bet that what the woman ate in Istanbul resembles shirin polo with chicken. That's a Persian sweet rice pilav with orange, dried fruit, and nuts. But if she was in Istanbul and it was called Şerazad something, then I think that the writer and the woman who answered were both doing Internet searches for Sheherazade chicken, but the recipe as described would be for Sheherazade pilav.

"When I search for Turkish recipes for Sh. chicken, I mostly find references to restaurants in London & Australia for chicken with potatoes and beets. When I search for Sh. pilav, I find recipes which resemble shirin polo. Here's one from Lezzet, which is a Turkish cookery magazine."

http://www.lezzet.com.tr/sehzade-pilavi/tarif/3489c5.aspx

Ingredients:

500 g baldo rice (this is short grain rice, like arborio)
75 g of butter
1 cup sunflower oil
125 grams of dried grapes
60 g toasted sliced ​​almonds
2 grated orange peel
1 cup of orange concentrate
Salt
Hot-water

Preparation of rice prince

Taste of recipes pilafs are a great example of a special place. Stay in a pot rice extract. Stir in the salt. Add hot water to pass through a finger on it and soak for 1 hour. Gently mix the rice in a separate pot, wash the filter with the help of plenty of water and drain well.

Rice pot heat the butter and sunflower oil transfer. Add rice and cook for 10 minutes. Add chicken to boiling water, stir in the grated orange peel and saffron. And boil for 15 minutes.

Stir in salt and orange juice, grapes, and add a boil over 4 minutes faster. Cook over low heat for 15 minutes, remove from heat. Steep for 20 minutes, wait, fried almonds into the mix and serve.