Maybe you have some extra onions lying around that you want to use up? Maybe you want a new onion dish? Maybe you are just intrigued by this one?
We use a lot of onions around here. I did have some extra onions that I wanted to use. I did not quite have the 8 large onions, and I had some extra couscous, so I just put it in the middle of the pan to cook solo. I also made this one without chicken because 1) I knew my onions were not that large and 2) chicken is not my favorite meat. I also did not discard the onion centers and just cooked those up with the extra couscous.
Ingredients:
In the mean time, cut a small piece off the bottoms of the onions so that they sit flat. Cut about 1/4-1/2 inch off the tops.
Once boiling, add the onions to the water and boil for 12 minutes. Remove the onions from the water, set aside, and let cool.
Combine the water, 1 teaspoon of the olive oil and a pinch of salt in a small sauce pot. Bring to a boil.
Season the chicken with salt, pepper, cumin and smoked paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 3-4 minutes per side until cooked through. Chop the chicken into small pieces and add to the bowl with the couscous.
Carefully remove the centers of the onion with either a knife or sharp spoon so that just 3-4 outer rings of onion are left and you have a nice hollow center for stuffing.
Chop some of the discarded onion centers so that you have 1/2 cup of chopped onions.
Add the chopped onions to the skillet the chicken cooked in and saute with the jalapeno for about 3-5 minutes until softened. Transfer to the bowl with the couscous and chicken.
Add the salsa, chipotle chili if using, cheese, and cilantro to the bowl. Mix everything together and set aside.
Preheat oven to 400 degrees. Grease a baking dish and place the onions in the dish.
Fill each onion with the mixture. Cover loosely with foil and bake for 25 minutes.
Remove the onions from the oven, uncover, top with additional cheese, and bake for another 5 minutes until melted.
Remove from oven, let cool slightly, and serve.
8 large purple onions
1 cup water
2 tablespoons + 1 teaspoon extra virgin olive oil, divided
3/4 cup dry plain couscous
3/4 pound chicken tenders (Breast or boneless thigh will work too.)
salt and pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 jalapeno, minced
1/4 cup salsa
1 chipotle chili in adobo sauce, chopped (*optional for added heat)
3/4 cup shredded Mexican cheese blend + more for topping
1/2 cup chopped cilantro
Instructions:
Bring a large pot of water to a boil.
1 cup water
2 tablespoons + 1 teaspoon extra virgin olive oil, divided
3/4 cup dry plain couscous
3/4 pound chicken tenders (Breast or boneless thigh will work too.)
salt and pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 jalapeno, minced
1/4 cup salsa
1 chipotle chili in adobo sauce, chopped (*optional for added heat)
3/4 cup shredded Mexican cheese blend + more for topping
1/2 cup chopped cilantro
Instructions:
Bring a large pot of water to a boil.
In the mean time, cut a small piece off the bottoms of the onions so that they sit flat. Cut about 1/4-1/2 inch off the tops.
Once boiling, add the onions to the water and boil for 12 minutes. Remove the onions from the water, set aside, and let cool.
Combine the water, 1 teaspoon of the olive oil and a pinch of salt in a small sauce pot. Bring to a boil.
Once boiling, add the couscous, stir, cover and set aside, off of the heat for 5 minutes. Fluff the couscous with a fork and transfer to a large bowl, set aside.
Season the chicken with salt, pepper, cumin and smoked paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 3-4 minutes per side until cooked through. Chop the chicken into small pieces and add to the bowl with the couscous.
Carefully remove the centers of the onion with either a knife or sharp spoon so that just 3-4 outer rings of onion are left and you have a nice hollow center for stuffing.
Chop some of the discarded onion centers so that you have 1/2 cup of chopped onions.
Add the chopped onions to the skillet the chicken cooked in and saute with the jalapeno for about 3-5 minutes until softened. Transfer to the bowl with the couscous and chicken.
Add the salsa, chipotle chili if using, cheese, and cilantro to the bowl. Mix everything together and set aside.
Preheat oven to 400 degrees. Grease a baking dish and place the onions in the dish.
Fill each onion with the mixture. Cover loosely with foil and bake for 25 minutes.
Remove the onions from the oven, uncover, top with additional cheese, and bake for another 5 minutes until melted.
Remove from oven, let cool slightly, and serve.
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