Equipment
* optional
Ingredients
Filling and Vegetables
- 12 onion, peeled
- 2 chicken breast
- 45 ml olive oil
- 6 g cardamom
- 6 g cloves
- 6 g salt
- 6 g white pepper
- 10 italian eggplants
- 12 figs, whole
Tamarind Sauce
- 15 ml tamarind concentrate
- 946 ml water, hot
- 38 g brown sugar
Nutrition (per serving)
Method
Dice two of the onions. Heat 30ml (2 tbsp) of olive oil in a large skillet over medium-high heat and sauté the diced onions for 5 minutes.
Grind the chicken breasts using a meat grinder or food processor. Add the ground chicken, cardamom, cloves, salt, and white pepper to the skillet. Cook over low heat until the chicken is lightly browned and reaches an internal temperature of 74°C (165°F).
Whisk the tamarind concentrate into 946ml (4 cups) of hot water in a large saucepan. Bring the liquid to a boil (100°C/212°F), then stir in the diced figs and brown sugar. Reduce the heat, cover, and simmer for 5 minutes.
Core the remaining 10 onions from the bottom, leaving the tops intact and creating a cavity by removing the inner layers. Fill each onion three-quarters full with the chicken mixture and plug the bottom with a piece of the removed onion. Place the stuffed onions in the pot with the tamarind sauce, bring to a boil, then reduce heat and simmer covered for 30 minutes.
Brown the eggplants in the remaining 15ml (1 tbsp) of olive oil in a skillet. Let them cool for 5 minutes, then cut a 5cm (2-inch) slit in each eggplant and remove the seeds. Fill each eggplant with approximately 60ml (1/4 cup) of the chicken mixture. Add the eggplants to the pot with the onions and simmer covered for another 30 minutes.
Remove the seeds from the bottom of the whole figs and fill each with 15ml (1 tbsp) of chicken stuffing. Add the figs to the pot and simmer everything together for a final 10 minutes. Serve one of each stuffed item per portion with sauce.
Chef's Notes
- For the best texture, grind the chicken breast in a food processor until it's finely minced but not a paste. Over-processing can lead to a rubbery filling.
- When coring the onions, ensure you leave a sturdy base to prevent them from falling apart during simmering. You can use toothpicks to secure them if needed.
- Taste the tamarind sauce before adding the stuffed items. Adjust sweetness with more brown sugar or tartness with a touch more tamarind concentrate as per your preference.
- The cooking times for the vegetables can vary based on their size. Ensure the onions are tender and the eggplants are soft before serving.
Storage
Refrigerator: 3 days — Store in an airtight container with the sauce to keep the stuffing moist.
Freezer: 1 month — Texture of figs and eggplants may soften significantly upon thawing.
Reheating: Reheat gently in a covered pot over low heat with a splash of water.
