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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 5 |
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This is an adaptation of a traditional Greek recipe for stuffed tomatoes using ingredients from RSC #6. Very tasty, and deliciously different. Ingredients:
10 medium firm ripe tomatoes |
sugar |
1 lb ground chicken |
1/3 cup olive oil |
1 large onion, chopped |
2 garlic cloves, minced |
1/2 cup long grain rice |
1/2 cup chopped cashews, toasted |
1/4 cup minced dried apricot |
1/4 cup golden raisin |
1/4 cup minced fresh parsley |
1/4 cup minced fresh basil |
1/2 teaspoon ground coriander |
1 cup dry white wine |
1/4 cup olive oil |
Directions:
1. Preheat oven to 375°F.
2. Slice tops of tomatoes and reserve; carefully scoop out pulp (reserve pulp) and sprinkle the inside of the tomatoes with a little sugar; set aside.
3. Puree tomato pulp, set half aside; add chicken, olive oil, onion, garlic, rice, cashews, apricots, raisins, parsley, basil and coriander to half of tomato pulp; season to taste with salt and pepper; combine mixture well.
4. Fill tomatoes 3/4s full with the ground chicken mixture; replace tops and place in oven dish just large enough to hold them comfortably (if there is any filling left over, just enclose it in a piece of foil and put the foil in amongst the tomatoes).
5. Add the white wine and olive oil to the remaining half of tomato puree and season to taste; pour over and around the tomatoes.
6. Bake for approximately 1 hour to 1 hour and 10 minutes, or until tomatoes are darkened on top and tender, and rice is thoroughly cooked (if tomatoes are getting too dark, tent with foil).
7. Serve with pan juices, crusty bread and feta cheese alongside.
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