Pargiot stuffed with chopped beef and spinach with honey sauce

My dear friends Doug and Paulette just stayed with us and I know they like to try new and interesting dishes so I can allow myself to play.  I had an ulterior motive as well since Rosh Hashana is rolling around and wanted to try something worthy of the Holiday and with honey in it.

Voila, here you go.  This has a lovely presentation when cut in slices (let cool completely or it’ll fall apart) and served plated, it can be served as a whole rolled piece plated with leaves of baby spinach around it and best of all can be served hot or cold, both are really good.  As a variation, if you are not a spinach fan (although you taste only a hint of it) you can substitute basil for a fragrant (but strong, beware!) alternative.

I also put pine nuts into the chopped beef mixture to add both eye appeal and flavor.  There is a custom of not eating nuts on Rosh Hashana – some consider pine nuts real nuts, some don’t.  Either skip it or ask your Rabbi or just make it for a different Holiday 😀.

Pleased note the step by step pics for ease of preparation.

Pargiot stuffed with chopped beef and spinach

6 boneless skinless chicken thighs

1 cup washed and cleaned fresh spinach leaves

1/2 a kilo (1.1 pounds) chopped beef

1 egg

1/2 cup bread crumbs

1/4 cup pine nuts

1/2 tsp garlic

pinch of paprika

honey

1 heaping teaspoon fresh garlic

Rinse the thighs and lay flat, non shiny side up on cutting board.

Prepare the chopped beef filling:  In a bowl, mix thoroughly chopped beef, egg, bread crumbs, pine nuts and spices.  Take a nice handful (eye it to make sure you have the same amount for each thigh) and pat into a roll to fit the chicken piece

chopped beef topped chicken thighs

Add the baby spinach leaves (or regular spinach leaves, whatever you can find)

spinach topped chicken rolls

Roll the thighs carefully over the filling to enclose it.  I’ve never needed to use toothpicks to keep the rolls sealed, just squished them a bit to seal.  If you’re worried they will open on you, you may use toothpicks.

Rub the sealed rolls with garlic and drizzle with honey

stuffed chicken rolls with honey and garlic

Bake at 350 degrees for 30- 35 minutes or till lightly browned.

browned stuffed chicken thighs with chopped beef and spinach

Now you can either let cool and slice and plate or serve as a whole roll with spinach leaves around it.  If you slice it, it can be an appetizer on a bed of leaves, just use half a stuffed roll.  Enjoy and Shana Tova!!