Chicken And Rice Stuffed Cantaloupe
|Cantaloupes||9 Pound (3 Large Sized Ones, 3 Pounds Each)|
|Long grain white rice||2 Cup (32 tbs)|
|Olive oil||3 Tablespoon|
|Chicken stock||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Whole chicken breasts||4 Pound, skinned and boned, meat diced into 1/2-inch pieces (2 Pound Each)|
|Brandy||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄4 Pound, cleaned and coarsely chopped|
|Black olives||1 Cup (16 tbs), coarsely chopped|
|Brown sauce||1⁄4 Cup (4 tbs)|
|Roasted unsalted pistachios||1 Cup (16 tbs), coarsely chopped|
Halve the cantaloupes, using a decorative zigzag cut.
Scoop out balls of fruit with a small melon bailer, leaving a sturdy shell for stuffing.
Set aside melon shells and fruit.
Saute rice in 1 tablespoon olive oil over medium-high heat until golden brown.
Pour in the chicken stock, water, and salt and bring to a boil.
Cover pan, reduce heat, and simmer 20 to 25 minutes, until rice has absorbed all liquid and is tender.
Fluff with a fork and set aside.
In a large heavy frying pan, saute onions in remaining 2 tablespoons oil 2 to 3 minutes over medium heat, until onions are tender and translucent.
Add diced chicken meat and saute 3 or 4 minutes longer until chicken turns white and is cooked through.
Pour in the brandy and flambe.
When flames die out, add the chopped mushrooms and olives.
Continue cooking 1 to 2 minutes more.
For a final lift in flavor add brown sauce, if desired.
Stir the boiled rice and melon balls into the chicken mixture and heat until all components are hot.
Taste and correct seasoning if necessary.