4chicken/thigh quartersdeboned by removing the pelvic bone, thigh bone and 1/2 of the leg bone
2-4tablespoonspomegranate molasses
String to tie chicken
For the filling:
500g1 pound lean ground beef
1/3cupshort-grain ricewhite or brown
2teaspoonsground allspice
2tablespoonsvegetable oil
1-1/2teaspoonsground cinnamon
1/2teaspoonhot paprika
2tablespoonspomegranate molasses
1teaspoonkosher salt
1/4teaspoonfreshly ground pepper
1onionfinely chopped (1/2 cup)
1cuppine nuts
1/4cupwater
Instructions
Soak rice in cool water, enough to cover, for 30 minutes. Drain.
Combine all ingredients in a large mixing bowl. Mix well with your hands. Add the meat mixture to a frying pan, add water and start breaking the meat in to small pieces. Cover until the rice is cooked through for approximately 10 minutes. Let cool.
Fill the chicken with approximately 1/4 cup of the meat mixture and fold the chicken meat over the mixture and tie with cooking twine (I used silicone ties) to enclose the stuffing. Put seam side down and drizzle each chicken quarter with pomegranate molasses.