I love sharing delicious recipes from my Israeli mother who instilled in me love for Moroccan Middle Eastern cuisine. This dish is beautiful and filling and won’t dissapoint. A festive and filling main dish, excellent with rice.
Ingredients
Servings 8
Sauce:
- 1¼ cups water
- 3½ tablespoons tomato paste
- Pinch of turmeric
- Salt and pepper to taste
Chicken:
- ¾ pound ground beef
- 1 small bunch flat leaf parsley chopped
- ½ onion chopped
- 1 clove garlic minced
- 1 cup pine nuts or toasted slivered almonds
- Pinch salt
- Pinch black pepper
- 1 ½ cup flour
- 1 beaten egg
- 8 boneless skinless chicken thighs
- Oil for frying
Nutritional Facts
Nutrition Facts
Stuffed Chicken Thighs
Amount per Serving
Calories
458
% Daily Value*
Fat
25
g
38
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
9
g
Cholesterol
158
mg
53
%
Sodium
195
mg
8
%
Potassium
608
mg
17
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
35
g
70
%
Vitamin A
179
IU
4
%
Vitamin C
2
mg
2
%
Calcium
33
mg
3
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Place water, tomato paste, turmeric and a little salt and pepper into a shallow pan and bring to a boil and then simmer.
- Meanwhile, in a small bowl, mix ground beef with chopped parsley, chopped onion, garlic, pine nuts, salt and pepper.
- Prepare a shallow bowl or plate with flour and a separate plate with egg. Prepare a casserole to cook the chicken and preheat oven to 300°F. Heat a large frying pan with a nice coating of oil.
- Dip chicken thigh into the beaten egg then lay flat. Place a spoonful of ground beef on one end of the chicken thigh, and roll to close. Dredge the rolled chicken in flour.
- Place the chicken seam-side down in the hot oil to seal. Turn quickly to lightly brown, then place the chicken rolls in prepared casserole. Pour the sauce over the stuffed chicken thighs. Cover and bake at 300°F for 15-20 minutes
