You will need:

Ten chicken breasts (boned and skinned)

Filling:

1 onion
4 tablespoons oil
1.5 cups rice
salt, pepper to taste
1 cup boiling water
¼ cup toasted pine nuts
3 pastrami cuts of your choice
4 tablespoons fresh spinach or parsley, chopped

To Assemble:

Chop onions and fry in oil until browned.

Add the pre-washed rice and the salt and pepper. Sauté for one minute and add boiling water. Let cook until the water is totally absorbed.

Add ¼ cup toasted pine nuts, chopped pastrami cuts and the spinach or parsley.

Taste and correct seasoning.

Place a spoonful of filling on the edge of each chicken breast and roll. Secure with toothpick if necessary.

For Sauce:

4 tablespoons oil
3 garlic cloves, pressed
3 tablespoons soy sauce
½ teaspoon sweet paprika
black pepper, salt to taste
3 tablespoons date syrup
3 tablespoons pomegranate concentrate
2 tablespoons honey
2 tablespoons chili sauce 

To Assemble:

Mix all ingredients.

Line up stuffed chicken in baking dish.

Pour sauce over chicken and bake covered for one hour on 200º C (390º F)

Uncover dish and reduce heat to 180º C (350º F) and bake for another fifteen minutes, until slightly browned.

When the rolled chicken pieces have chilled, cut them up into small slices.



To Serve:

1 cup cooked rice or couscous

Spinach sautéed in oil and spices

Press a few tablespoons rice into a small, deep plate and turn over onto a nice dish.  Garnish with sautéed spinach. Place a few chicken slices over the spinach and – presto! You have a delicious, elegant first course!