Stuffed Chicken With Harissa Lemon Pomegranate Seeds And Orzo

Stuffed Chicken With Harissa Lemon Pomegranate Seeds And Orzo

A practical Stuffed Chicken With Harissa Lemon Pomegranate Seeds And Orzo recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.

Total time: 30 minutes

Ingredients

• 6 Red Or Yellow Peppers, Halved And Seeds Removed
• 5 Tbsp Olive Oil
• 250G/9Oz Orzo
• 2 Oranges
• 1 Lemon, Juice Only
• 1 Tsp Sumac
• 50G/1 3/4Oz Fresh Flatleaf Parsley, Roughly Chopped
• 2 Tbsp Rose Harissa
• Handful Roasted Hazelnuts, Roughly Chopped
• Handful Pomegranate Seeds (Optional)
• Salt
• 250G/9Oz Broccoli Florets, Grated
• 250G/9Oz Cauliflower Florets, Grated
• 125G/4 1/2Oz Fresh Flatleaf Parsley, Finely Sliced
• 30G/1Oz Fresh Mint Leaves, Finely Sliced
• 30G/1Oz Fresh Dill, Finely Sliced
• 40G/1 1/2Oz Fine Bulgur Wheat, Soaked In Boiling Water For 30 Minutes
• 1 Onion, Finely Diced
• 2 Tomatoes, Finely Diced, Seeds And Juice Retained
• 1 Tsp Lebanese Allspice Powder, Plus Extra If Needed
• 3 Large Lemons, Juice Only, Plus Extra If Needed
• 1 Tbsp Pomegranate Molasses
• 4 Tbsp Olive Oil
• 350G/12Oz Minced Chicken Thighs
• 1 Heaped Tsp Baharat Spice Mix
• 5 Dried Apricots, Finely Chopped
• 1/2 Red Onion, Finely Diced
• Handful Finely Chopped Fresh Coriander
• 1 Tsp Salt
• Vegetable Oil, To Shallow Fry

Method

1. Mix all the ingredients together.
2. Boil water, salt and add orzo. Mix until pasta is soft. When soft, drain and let cool.
3. Mix all ingredients together and fill each chicken thigh with it. Bake chicken in a 180 oven for 45 minutes until cooked.
4. Mix all the ingredients for the baharat molasses and mix well. Heat oil in a small pan.
5. Add mixture to the oil, fry until brown on both sides and set aside.
6. Bring chicken thighs and orzo mixture to the table, assemble the dish by placing it on a plate. Sprinkle on baharat molasses, sliced apricots, chopped onions, chopped coriander, salt, pepper, and the baharat molasses.

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