Chicken Stuffed With Ground Beef
“It’s time for you to step up your dark-chicken dish with a new creative idea that is a ‘must’ for you to try!”
Sarit Tayeb Smadar
Original Recipe Author
Years and years ago, we as humans decided that the best way to enjoy a particular food or meal was by stuffing it in another one!
As a result, Middle Eastern cuisine ended up serving tasty Dolmas at its dinner table. In Europe, on the other hand, pierogi took center stage! And, of course, we can’t leave out the Asian cuisine and its spring rolls!
However, tonight in your kitchen, we’ll be making a chicken stuffed with ground beef! Our recipe is a simple yet flavorful dish that’ll definitely leave you coming back for more! So let’s see how you can do it.
Why this Chicken Stuffed With Ground Beef is A MUST-try:
Frequently Asked Questions:
Chicken Stuffed With Ground Beef
Shouldn’t the rice be halfway cooked?
No, there’s no need to cook the rice halfway. You only have to let it soak in the water for about five minutes.
What can I do with leftover filling?
You can use the leftovers to stuff more dark-chicken cutlets and freeze them.
Featured Review
“Excellent recipe!! It comes out great also with light-chicken cutlets.”
Ettush
Chicken Stuffed With Ground Beef
Equipment
Ingredients
- 1 lbs. dark-chicken cutlets (½ kg – about 5 pieces, depends on the size)
Filling:
- 1 onion (chopped)
- Pine nuts
- 1 lbs. ground beef or lamb (½ kg)
- A bushel each of cilantro and parsley (chopped)
- 1 cup rice
- Salt
- Black pepper
- Cinnamon
- Ras El Hanout spice
- Curry powder – optional
Sauce:
- 3 tbsp. olive oil
- 3 tbsp. date syrup
- Sweet chili
- Paprika
- Salt
- Black pepper
- Some pomegranate extract
- 1 cup water
Instructions
- Pour your olive oil gently into a large pot, add the onion, and let them fry for a little while.
- After that, add the pine nuts, ground meat, parsley, and cilantro, and mix until everything is evenly distributed.
- Once all the ingredients are well combined, add a cup of rinsed rice and spice it up with salt, black pepper, cinnamon, Ras El Hanout, and curry powder (if you want).
- Fill the chicken cutlets with the mixture and place them in a loaf pan.
- Blend the sauce ingredients, pour it over the roll-ups, then sprinkle the sesame seeds.
- Cover the pan with aluminum foil
- Conviction-bake at 350°F (180°C) for about half an hour.
- Once the time is up, take out the pan and remove the foil.
- Place the pan in the oven again and convection-bake for another 45 minutes without any cover.
your time to shine:
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Oh, and we almost forgot!
This Chicken Stuffed With Ground Beef is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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