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Apples Stuffed with Chicken Recipe

Apples Stuffed with Chicken is a popular Continental Snack
Author :
 
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Snack Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Hard
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • Medium-size apples - as many as needed for stuffing
  • 2 cups - cooked and mashed Chicken Meat
  • 1 inch stick Cinnamon
  • 3 - Cloves
  • 3 - white Cardamoms
  • 2 - red dry chillies
  • 1/2 tsp - Cumin seeds
  • 1 tsp - Ginger paste
  • 6 - Cashewnuts finely powdered
  • Juice of 1 Lemon
  • Butter and bread crumbs as required
  • Salt to taste
  • How to Make Apples Stuffed with Chicken:

    1. Chop off a slice from the top of each apple.
    2. Remove the core and scoop out the inside without damaging the fruit.
    3. Keep aside. Thus prepare all the apples required.
    4. Finely powder cinnamon, cloves, cardamoms, cumin seeds and red chillies.
    5. Heat 1 tbsp of butter, add ginger paste and fry for a while.
    6. Add the cashewnut powder and fry for a minute.
    7. Now add the powdered spices and fry to a light golden colour by sprinkling water now and then.
    8. Add in the mashed chicken and the scooped out insides of the apples and salt to taste.
    9. Pour the lemon juice and fry the whole mixture till almost dry.
    10. Fill each apple with this mixture pressing down the stuffing.
    11. Rub some butter to the bread crumbs and place on the top opening of the apples.
    12. Then brush all the apples with some more butter.
    13. Arrange these stuffed apples on a lightly-greased tray, keeping some distance between them.
    14. Bake these stuffed apples in a pre-heated oven at 410 degree Fahrenheit or 210 degree Celsius for 15 to 20 minutes till the apples become light golden in colour.
    15. Take out the tray from the oven.
    16. Lift the apples carefully and place them on a nice serving dish.
    17. Garnish with chopped mint or coriander leaves
    18. You can plate it with grated carrots and steamed green peas, sprinkled with salt and pepper.



     

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