I couldn’t have been more excited when my friend, Eva, asked me if I’d like to join her virtual super this week. I was especially happy when I decided to share her Mediterranean Stuffed Tomatoes from her new cookbook, Adventures in Chicken.
I had long been a fan of Eva’s photography before we met this past March in London. As one does when meeting someone they’re slightly fangirling over, I was a bit timid to introduce myself. Would she be friendly? Welcoming? Would she mind if I had a million questions I wanted to ask her?
When we finally met, she was every bit as delightful as I hoped she be & I instantly felt comfortable chatting with her. Charming, unassuming & genuinely kind, I was so happy we got to spend some time together while we traveling in Europe & by the time I’d returned home, I’d set my sights on one of her workshops!
In June, I was able to attend a workshop with Eva & while I’m thrilled to be invited to her virtual supper, I’m imagining myself at one of her actual suppers like what she hosts at her workshop. Eva puts so much time & intention into everything she does. You can’t help but be a little mystified.
Flipping through Eva’s book, you’re filled with wonder. Each image tells a story & at face value, it’s certainly her photography that will capture you initially. But as you make your way through her extensive & creative collection of recipes, you’ll conclude this is a gal who knows her stuff. She’s well versed on writing a recipe that’s sure to please. While she’s quite skilled in the kitchen, the recipes don’t try to confuse or bewilder the average home cook. Just like Eva herself, her recipes are approachable. These are the types of recipes you’d want to share with friends & family.
I’m so excited to share Eva’s recipe for Mediterranean Stuffed Tomatoes. Using simple, classic ingredients, she’s been able to stretch one pound of ground chicken into a savory, tummy filling meal. Our family of 6 had leftovers!
How to prepare mediterranean stuffed tomatoes
- 7 large Tomatoes
- 1 Tablespoons Extra Virgin Olive Oil
- 1 medium Yellow Onion, diced
- 5 garlic cloves, minced
- 1 lb ground Chicken
- 1 cup uncooked, White Rice
- 2 cups Chicken Stock
- ¼ cup Raisins
- 2 Tablespoons Tomato Paste
- ½ teaspoon Cinnamon
- ½ teaspoon Kosher Salt
- ½ teaspoon freshly cracked Black Pepper
- ¼ teaspoon Allspice
- ¼ teaspoon Nutmeg
- 3 Tablespoons minced fresh Mint Leaves
- 2 Tablespoons minced fresh Oregano Leaves
- Preheat the over to 425 degrees F.
- Cut the top ½ inch off 6 of the tomatoes & set the caps aside. Use a metal spoon to gently scoop the seedy pulp out of the tomatoes, reserving the pulp & maintaining the structure of the outer wall & bottom of each tomato. Place the hollowed out tomatoes in a roughly 10 by 14 inch casserole. Dice the single remaining tomato & add it to the tomato pulp.
- Heat the olive oil in a large pan over medium heat. Add the onion & garlic & cook, stirring occasionally, until softened slightly & fragrant, about 4 minutes. Add the ground chicken & tomato pulp mixture & continue cooking, breaking apart the pieces of chicken with the end of your stirring spoon, until the chicken is nearly cooked through, about 7 minutes.
- Add the rice, 1 cup of the stock, the raisins, tomato past, cinnamon, salt, black pepper, allspice & nutmeg. Simmer, uncovered & stirring every 2 minutes, for 10 minutes, until the rice absorbs some of the liquid. Stir in the mint & oregano & remove the stuffing from the heat.
- Gently spoon the stuffing into the tomatoes, taking care not to overstuff them or they will split during cooking. Place the caps on the tops, place the tomatoes in the pan, spoon any leftover stuffing around them.
- Pour the remaining 1 cup stock into the pan around the tomatoes.
- Roast for 40 to 45 minutes, until the tomatoes have softened & the rice is cooked through. Let cool for 15 minutes before serving.