Pargiot stuffed with Smoked Meat

Sometimes you want something elegant but don’t want to fuss overmuch.  This is one such dish.  It involves wrapping a pargit (boneless, skinless chicken thigh) around a piece of smoked meat – pastrami is excellent – brushing a sauce over it and voila, you bake it and are done.  It’s quick and easy but nice presentation and delicious.  What more can you ask?

Pargiot Stuffed with Smoked Meat

6 pargiot – try to get large ones

6 thin slices of pastrami or smoked shoulder roast or other smoked meat

1-2 tablespoons deli mustard

Sauce ingredients:

1/3 cup sweet chili sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon crushed garlic

Preheat your oven to 350 degrees.  Lay the pargiot out on a cutting board and brush with the mustard.  Fit the slices of smoked meat on top of the pargiot to fit (it will overlap a bit, that’s fine).

smoked meat on pargit

Roll the pargit around the smoked meat and tuck the seam underneath in a baking pan lined with parchment paper – you don’t want this to stick or the whole thing will unroll.  If you are worried it will not stay rolled, you may keep it closed with toothpicks.  I’ve never needed to do this, but no problem if you wish to do so.

pargit rolled around smoked meat

Mix together sauce ingredients and brush on rolled pargit.  Place pan in hot oven and bake for 20-25 minutes. Check for donness, do not overbake.  This is a lovely main course for special occasions, Shabbat or Chag.  Nice served with rice and roasted sweet potatoes.