Apples stuffed with minced chicken and prunes
4 servings
40 minutes
Apples stuffed with chicken mince and prunes are a gourmet dish of European cuisine that combines the sweetness of fruits with the rich flavor of meat filling. The origins of such combinations date back to ancient times when fruits were used to add tenderness and aroma to meat. Baked apples are filled with juicy chicken mince sautéed with onions and garlic, along with nuts, prunes, and eggs. A lemon-honey glaze highlights the sweet-salty notes of the dish. It is perfect for both festive tables and cozy family dinners. Serving whole baked apples with their tops as lids is not only aesthetic but also keeps all the juices inside, making the flavor rich and harmonious.
1
Finely chop the onion and garlic, sauté in vegetable oil. Add the minced meat and fry for 5-7 minutes. Transfer the minced meat to a bowl, add finely chopped prunes, nuts, and an egg. Mix thoroughly.
- Onion: 0.5 head
- Garlic: 1 clove
- Vegetable oil: 2 tablespoons
- Minced chicken: 250 g
- Pitted prunes: 50 g
- Walnuts: 30 g
- Chicken egg: 1 piece
2
Wash the apples, cut off the tops, remove the core and part of the flesh. The walls should remain 1 cm thick. Brush the insides of the apples with a mixture of lemon juice and honey. Fill the apples with chicken filling and cover with the cut-off tops. Brush the top again with the lemon-honey mixture.
- Apple: 4 pieces
- Lemon juice: 2 tablespoons
- Honey: 1 teaspoon
3
Place the apples in a baking dish, cover with foil, and bake at 180 degrees for 20 minutes.
- Apple: 4 pieces