Baked chickens in pomegranate glaze, stuffed with rice

Baked chickens in pomegranate glaze stuffed with rice – A detailed recipe for cooking. Share with friends: Food Photography: Anna Williams Time: 2 hours. 30 min. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

3/4 tsp ground cinnamon
4 chicken (600 gr. Each), rinse under cold water and wipe dry
15 canned grape leaves
3 tbsp. lightly salted chicken stock
1.5 tbsp. mixes of white and wild basmati rice
6 tbsp. l (90 gr.) Butter
1 large shallot, chopped
1 clove of garlic, chop
3/4 tsp ground ginger
3/4 tsp ground cumin
3/4 Art. pomegranate seeds
2 tbsp. l chopped fresh parsley
2 tbsp. l chopped fresh cilantro
3 egg yolks
3/4 Art. freshly squeezed orange juice
1 tbsp. l pomegranate molasses
Salt and Freshly Ground Peppers
Pomegranate seeds, sprigs of parsley and cilantro for serving

Recipes with similar ingredients: cinnamon, chicken, grape leaves, basmati rice, wild rice, shallots, garlic, ground ginger, cumin, pomegranate, parsley, cilantro, eggs, orange juice, pomegranate syrup

Recipe preparation:

Mix cinnamon in a bowl, 4 tsp. salt and 1/2 tsp pepper. Grate the resulting mixture of chickens outside and in the cavity. Put chickens on a baking sheet and put, without covering, in the refrigerator for 2 hours. or all night. Soak grape leaves in water for 1 hour.
In a pan, bring to a boil chicken broth and 2 tbsp. water, add rice and cook, as much as indicated on the package. Drain water and rinse the rice under cold water.
Preheat the oven to 200 ° C. Melt in a pan with moderate high temperature 4 tbsp. l (60 gr.) Butter. Add shallots, garlic, ginger, cumin and fry, stirring, about 3 minutes Remove the pan from the stove and mix in ready rice, pomegranate seeds, chopped parsley and cilantro. Salt and Spice up. Add egg yolks and mix.
Prepare the icing: in a separate pan, bring to boiling orange juice and pomegranate molasses. Cook on average fire until the liquid decreases in volume by half, about 5 minutes Remove the pan from the stove and mix 2 tbsp. l (30 gr.) Butter.
Stuff the chickens with filling, approximately 1/2 tbsp. rice mixture (leave the rest of the rice for garnish), then tie legs with kitchen thread. Put the baking tray with the chickens in the oven and bake, 20 min., then coat the chickens with pomegranate glaze. Return the chickens to the oven and continue baking, pouring icing every 10 min, while a thermometer inserted in the thick part of the thigh, does not show 74 – 77 ° C., approximately 60 – 70 minutes. To chickens evenly fried, they must be turned in
Time for preparing

. If the chickens are burnt, cover with foil.
Meanwhile, remove the grape leaves from the water and wipe dry. Fold half of the vine leaves into a small mold for baking. Spread rice over the entire surface and pour 2 tbsp. l water. Cover with the remaining grape leaves, then with foil, shiny side up. Put the rice in the oven and cook until not completely warmed up, approximately 45 min.
Put the chickens in a dish and garnish with sprigs of parsley and cilantro, sprinkle with pomegranate seeds. Serve Chicken with Rice and Grape leaves.