22 June 2014

Baked eggplant ragout stuffed chicken legs


 Ingredients:

4 chicken legs
Hot and sour eggplant ragout (recipe follows)
Sweet maple tomato glaze (recipe follows)

Sweet maple tomato glaze:
1 TBSP honey or maple syrup  
1 TBSP vegetable oil or butter
1 TBSP tomato paste

Hot and sour eggplant ragout:
2 TBSP vegetable oil
1 large Italian eggplant, finely chopped
1 medium white onion, finely chopped
Salt and pepper to taste
1 TBSP garlic, grated or crushed
1 TSP curry powder
1/2 TSP turmeric
1 TBSP of dried Persian lime powder(or juice and zest of a lemon)
1/4 TSP of dried fenugreek
1 TBSP hot sauce

Make the glaze by sautéing the tomato paste with maple and oil (I used schmaltz) 

Make the ragout by sautéing the vegetables in oil. Add spices and finish with fenugreek and hot sauce.

Form a pocket by inserting your finger between the meat and skin. Stuff the pocket with as much the ragout as you can. Brush with the glaze. If some of the ragout is left, set aside to serve with legs.  

Bake in a pre-heated 400F(205C) oven for 45 minutes.  If not properly done, turn the oven off and let the legs stay in hot oven for an additional 15 minutes. This will surely finish the cooking properly.


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