Chicken and Walnut Stuffed Onions


serves 4
2 oz (50 g) brown rice
4 large Spanish onions, each about 275 g (10 oz), skinned
150 g (5 oz) cooked chicken meat, skinned and finely chopped
2 oz (50 g) walnuts, finely chopped
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) ground coriander
1 tsp (5 ml) mixed dried herbs
salt and pepper, to taste

for the cheese sauce

1 tsp (5 ml) instant vegetable stock granules
2 tsp (10 ml) cornflour
2/3 cup (150 ml) 1/4 pt semi skimmed milk
2 tbsp (30 ml) low-fat soft cheese
2 oz (50 g) low-fat Cheshire cheese, grated
1 tsp (5 ml) ground coriander
2 tbsp (30 ml) chopped fresh parsley


1. Cook the rice in a saucepan of boiling water for about 30 minutes or until tender.

2. Meanwhile, place the onions in a large saucepan of boiling water to cover and simmer gently for 20 minutes.

3. Drain, reserving the liquid. Set aside to cool slightly. Drain the rice.

4. Mix together the chicken, rice, walnuts, lemon juice, coriander, herbs and seasoning.

5. Scoop out and discard a spoonful of the centre of each onion, and pack in the filling.

6. Place the onions in a casserole or ovenproof serving dish large enough to hold them upright and add 600 ml (1 pint) of the reserved cooking liquid.

7. Cover and cook at 190°C (375°F) mark 5 for 1 1/2 hours, basting occasionally.

8. Drain the juices into a saucepan and keep the onions hot

9. To make the sauce, stir the vegetable stock granules into the juices and simmer until reduced to 150 ml (1/4 pint).

10. Mix the cornflour with the milk and add to the pan.

11. Bring slowly to the boil, stirring continuously, and cook for 2 minutes.

12. Reduce the heat and stir in the cheeses, coriander and parsley.

13. Cook very gently for 5 minutes, then pour over the onions and serve.

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