Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice

De-bone the chicken legs. To do this: with a sharp knife, cut around the skin and cartilage around the base of the knee joint. Slice upwards along the bone to the opposite end. Carefully separate the meat from the bone. You should end up with a butterflied (flat) piece of meat.

Place a layer of plastic wrap over the chicken, and pound until slightly flattened.

Prepare the marinade: Place the pomegranate syrup, honey, vinegar, paprika, onion powder, spices and salt/pepper into a bowl and mix well. Pour over the chicken in a plasic bag or other container. Allow to marinate a couple hours-overnight.

Meanwhile, prepare the stuffing. In a medium saucepan, heat the olive oil and cook the onions over medium heat. Add the sesame seeds (if using) and pine nuts. Toast for several more minutes. Add the scallions and spinach, heat thoroughly.

Finally, add the dried herbs and a splash of water, cook for several more minutes. Mix in the cooked rice and allow to cool.

Preheat the oven to 350°F.

Spread the chicken meat out, skin-side down. In the center, add several spoonfuls of the stuffing mixture (it should be around ½ cup, whatever can fit).

Fold the chicken up around the stuffing and secure with toothpicks. Arrange on a lightly oiled baking dish, seal-side down. Pour the remaining marinade over the mixture.

Basting occasionally, bake for approximately 30-40 minutes (time may vary), or until browned and no longer pink inside.