This fusion recipe blends the comforting flavors of Lebanese stuffed zucchini (Kousa Mahshi) with the bold, aromatic spices of Indian cuisine. The result is a delicious and hearty dish that features tender zucchini stuffed with a savory mix of spiced chicken, lentils, and aromatic spices, all topped with a rich tomato yogurt sauce.
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Wash the zucchinis and trim the ends. Carefully hollow out the center of each zucchini using a small spoon or a zucchini corer, leaving about 1/4 inch of the outer shell intact.
Set the hollowed zucchini aside, and chop the zucchini flesh into small pieces for the filling.
Heat the olive oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and garlic, sautéing until they turn golden brown.
Add the ground chicken, breaking it up with a spoon, and cook until it starts to brown.
Stir in the chopped zucchini flesh, and cook until softened.
Add the soaked red lentils, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the lentils are tender and the chicken is fully cooked.
Mix in the garam masala and cook for an additional 2-3 minutes. The mixture should be slightly dry and fragrant.
Remove from heat and let it cool slightly before stuffing the zucchini.
Using a small spoon, carefully stuff each zucchini with the chicken-lentil mixture, pressing it gently to fill the entire cavity.
Place the stuffed zucchini in a baking dish, arranging them in a single layer.
In a separate pan, heat the olive oil over medium heat. Add the tomato puree, cumin powder, smoked paprika, and cinnamon powder. Cook for 5-7 minutes, allowing the sauce to thicken slightly.
Lower the heat and slowly stir in the yogurt, whisking continuously to prevent curdling. Simmer for another 2-3 minutes, and season with salt to taste.
Preheat the oven to 180°C (350°F).
Pour the tomato-yogurt sauce over the stuffed zucchini in the baking dish, ensuring they are well-coated.
Cover the dish with aluminum foil and bake for 25-30 minutes, or until the zucchinis are tender and the filling is cooked through.
Garnish the baked stuffed zucchini with fresh cilantro.
Serve hot with a side of warm naan, pita bread, or couscous to soak up the flavorful sauce.
You can substitute ground chicken with ground lamb or beef for a richer flavor.
Adjust the spice levels to your taste by increasing or reducing the amount of chili powder.
How do I store leftover spiced chicken and lentil stuffed zucchini?
To store leftover spiced chicken and lentil stuffed zucchini, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them; just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months.
What are some good side dishes to serve with stuffed zucchini?
Stuffed zucchini pairs wonderfully with warm naan, pita bread, or couscous, which can help soak up the rich tomato yogurt sauce. You can also serve it with a fresh salad or a side of roasted vegetables for a complete meal.
Can I make spiced chicken and lentil stuffed zucchini vegetarian?
Yes, you can easily make this dish vegetarian by substituting the ground chicken with a plant-based protein like crumbled tofu or tempeh. You can also use additional lentils or chickpeas for added protein and texture. Just ensure to season well to maintain the flavor profile.
What is the best way to hollow out zucchini for stuffing?
To hollow out zucchini for stuffing, first wash and trim the ends of the zucchini. Use a small spoon or a zucchini corer to carefully scoop out the flesh, leaving about 1/4 inch of the outer shell intact. Be gentle to avoid breaking the zucchini while creating enough space for the filling.
How long should I bake stuffed zucchini for optimal tenderness?
Bake the stuffed zucchini at 180°C (350°F) for 25-30 minutes. This will ensure that the zucchinis are tender and the filling is cooked through. You can check for doneness by inserting a fork; it should easily pierce the zucchini when they are ready.
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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