Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice

May 22, 2023May 22, 20230 0
Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice
in Main

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

4 chicken legs
1 cup pomegranate syrup
4 tablespoons honey
4 tablespoons red wine vinegar
1 -2 tablespoon paprika
1/2 teaspoon onion powder
1/4 cup olive oil
salt , pepper to taste
1 1/2 cups rice , cooked
1 cup onion , chopped
2 tablespoons olive oil
2 tablespoons pine nuts
1 teaspoon sesame seeds ( optional )
2 cups frozen spinach
2 teaspoons sugar
2 scallions
2 teaspoons dill , dry
1 1/2 teaspoons mint , dry
1 teaspoon thyme , dry
salt , pepper to taste

Nutrision Information

Servings Per Recipe
4
Calories
640
Sugar
21g
Fat
23g
Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice is a unique take on a classic chicken dinner. The tangy sweetness of the pomegranate complements the richness of the chicken legs, while the herbed rice stuffing adds depth of flavor and a satisfying texture. This recipe is perfect for a special occasion or a weeknight dinner when you want something a little different. Overall, it is a healthy and delicious option for any mealtime.

Instructions

1.In a large bowl, whisk together pomegranate syrup, honey, red wine vinegar, paprika, onion powder, olive oil, salt, and pepper. Pour half of the marinade into a large resealable plastic bag, add the chicken legs, and toss to coat well. Refrigerate for at least 1 hour.
2.In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and cook until softened, about 5 minutes. Add pine nuts, sesame seeds, sugar, frozen spinach and cook, stirring occasionally, until the spinach is heated through. Stir in herbs, salt, and pepper. Add cooked rice to the spinach mixture, and combine well.
3.Preheat the oven to 400°F. Prepare a baking sheet lined with aluminum foil and lightly oiled.
4.Remove chicken legs from the marinade and pat dry. Stuff the chicken legs with the prepared rice mixture and place them on the prepared baking sheet.
5.Brush the remaining marinade over the chicken legs. Bake for about 45 minutes or until the internal temperature of the chicken legs reaches 165°F.

PROS

This recipe is flavorful and unique, combining sweet and tangy flavors with robust herbs.
It is a healthy and hearty meal that is sure to impress dinner guests.

CONS

The recipe may require some prep time and practice to stuff the chicken legs with the rice mixture properly.

HEALTH & BENEFITS

The pomegranate in this recipe is a great source of antioxidants and can help reduce blood pressure and improve heart health. The chicken legs provide lean protein, while the herbs add additional health benefits, such as improving immune function, reducing inflammation and aiding in digestion.

Print

Leave a Reply

Your email address will not be published.