Fragrant Rice Stuffed Onions
Ingredients
Chicken
6 chicken breasts
125g butter
4 cloves garlic, minced
Salt and black pepper, to season
2 Tbsps oregano
2 Tbsps paprika
1 Tbsp ginger powder
1 Tbsp lemon juice
½ Tbsp cardamom
Rice Blend
2 green chillies
½ onion, chopped
4 garlic cloves, minced
¼ cup olive oil
Handful of fresh parsley
Handful of fresh coriander
2 cups Akila Thai Fragrant Rice, cooked
Onions
10- 12 medium onions, cut in half
¼ cup oil
Pomegranate Sauce
2 Tbsps Dijon mustard
2 Tbsps lemon juice
Pepper, to taste
1 ¼ cup molasses
3 Tbsps honey
¼ cup pomegranate seeds
¼ cup pistachios, crushed
Method
01
Method
Preheat the oven to 175℃
02
Method
For the chicken, put all the ingredients (except the chicken) into a blender and blend till it forms a paste.
03
Method
Rub the chicken breasts with the paste, coating well all over, cover and allow to marinate for 30 minutes.
04
Method
While the chicken is marinating, add all the blending ingredients into a blender and blend, pour the blended mixture into the rice and mix well
05
Method
For the onions, unravel the onion layers to open them up and place them on a baking tray lined with foil.
06
Method
Drizzle the oil over the onions, cover with the foil and place in the oven to sweat for 25 minutes
07
Method
Line another baking tray with foil and add the chicken breasts, cover and roast for 20 minutes, thereafter remove foil and roast for 10 minutes
08
Method
Once the breasts are done, use a fork to shred the chicken and mix the rice and chicken together.
09
Method
Spoon the rice mixture into the onions and gently fold closed.
10
Method
Arrange the onions in an oven dish in a single layer.
11
Method
Add the ingredients for the pomegranate molasses to a pot and cook on low until the sauce slightly thickens.
12
Method
Pour the pomegranate molasses over the onions and bake at 150℃ for 5-8 minutes
13
Method
Remove from the oven and serve while warm, garnished with the fresh pomegranate seeds and crushed pistachios.