Stuffed Leeks
Delicious and easy for Friday night dinner.Â
One of my go to recipes that we all really love.Â
Ingredients
RECIPE:
2-3 leeks, trimmed
For the chicken stuffing:
1.5 lbs chicken
1 cup rice
1 cup @pardesfarms frozen spinach, defrosted and drained
2 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic powder
1 tsp. Onion powder
2 tsp. Sweet paprika
2 frozen cubes @pardesfarms parsley
For the Sauce:
2 cups water
1/2 cup silan syrup
2 tsp. Sweet paprika
Pinch of salt and black pepper
1 tsp. Garlic powder
Instructions
Cut your leeks down the middle and separate the skins. Only use the large skins.Â
Cut the rest into small piecesÂ
In a bowl combine all your chicken stuffing ingredients and mix well.Â
Roll out your leek skins, stuff with the chicken mixture and roll.Â
In a large heavy duty pan, add oil to coat the bottom and then add the chopped leeks. Place the tubes of stuffed leeks into the pan. Cut some to fit if needed.Â
Mix together your sauce ingredients and pour over the top of the leeks.Â
Cover and bake on 400F for about 40 minutes, uncover, flip the leeks over with a fork, and then bake for another 20 minutes.Â
Serve hotÂ