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
Method:
- Chop off a slice from the top of each apple.
- Remove the core and scoop out the inside without damaging the fruit.
- Keep aside. Thus prepare all the apples required.
- Finely powder cinnamon, cloves, cardamoms, cumin seeds and red chillies.
- Heat 1 tbsp of butter, add ginger paste and fry for a while.
- Add the cashewnut powder and fry for a minute.
- Now add the powdered spices and fry to a light golden colour by sprinkling water now and then.
- Add in the mashed chicken and the scooped out insides of the apples and salt to taste.
- Pour the lemon juice and fry the whole mixture till almost dry.
- Fill each apple with this mixture pressing down the stuffing.
- Rub some butter to the bread crumbs and place on the top opening of the apples.
- Then brush all the apples with some more butter.
- Arrange these stuffed apples on a lightly-greased tray, keeping some distance between them.
- 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.
- Take out the tray from the oven.
- Lift the apples carefully and place them on a nice serving dish.
- Garnish with chopped mint or coriander leaves
- You can plate it with grated carrots and steamed green peas, sprinkled with salt and pepper.
Recipe courtesy of Alison Pinto