Baked chicken in pomegranate glaze, stuffed with rice

Ingredients:

• 3/4 tsp ground cinnamon
• 4 chickens (600 g each), rinsed under cold water and patted dry
• 15 preserved grape leaves
• 3 cups lightly salted chicken broth
• 1.5 cups of a mixture of white and wild basmati rice
• 6 tbsp (90 g) butter
• 1 large shallot, chopped
• 1 clove of garlic, chopped
• 3/4 tsp ground ginger
• 3/4 tsp ground cumin
• 3/4 cup pomegranate seeds
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh cilantro
• 3 egg yolks
• 3/4 cup freshly squeezed orange juice
• 1 tbsp. pomegranate molasses
• Salt and freshly ground pepper
• Pomegranate seeds, sprigs of parsley and cilantro for serving

Preparation:

1. In a bowl, combine cinnamon, 4 teaspoons salt, and 1/2 teaspoon pepper. Rub the mixture into the outside and inside of the chicken. Place the chicken on a baking sheet and refrigerate, uncovered, for 2 hours or overnight. Soak the grape leaves in water for 1 hour.
2. Bring chicken broth and 2 cups of water to a boil in a saucepan. Add rice and cook for the time indicated on the package. Drain and rinse the rice under cold water.
3. Preheat oven to 200°C (400°F). Melt 4 tablespoons (60g) butter in a skillet over medium-high heat. Add the shallots, garlic, ginger, and cumin and cook, stirring, for about 3 minutes. Remove the skillet from the heat and stir in the cooked rice, pomegranate seeds, chopped parsley, and cilantro. Season with salt and pepper. Add the egg yolks and stir.
4. Prepare the glaze: In a separate pan, bring the orange juice and pomegranate molasses to a boil. Cook over medium heat until the liquid is reduced by half, about 5 minutes. Remove the pan from the heat and stir in 2 tablespoons (30 g) of butter.
5. Stuff the chickens with about 1/2 cup of the filling, using the rice mixture (reserve the remaining rice for garnish), then tie the legs together with kitchen string. Place the baking sheet with the chickens in the oven and bake for 20 minutes, then brush the chickens with the pomegranate glaze. Return the chickens to the oven and continue baking, basting with the glaze every 10 minutes, until a thermometer inserted into the thickest part of the thigh registers 165–170°F (74–77°C), about 60–70 minutes. To ensure even cooking, turn the chickens frequently during cooking. If the chickens are burning, cover loosely with foil.
6. Meanwhile, remove the grape leaves from the water and pat dry. Place half of the grape leaves in a small baking dish. Spread the rice over the entire surface and pour 2 tablespoons of water over it. Cover with the remaining grape leaves, then with foil, shiny side up. Place the rice in the oven and bake until heated through, about 45 minutes.
7. Place the chicken on a platter and garnish with parsley and cilantro sprigs, and sprinkle with pomegranate seeds. Serve the chicken with rice and grape leaves.