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1
De-bone the chicken legs.
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2
To do this: with a sharp knife, cut around the skin and cartilage around the base of the knee joint.
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3
Slice upwards along the bone to the opposite end.
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4
Carefully separate the meat from the bone.
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5
You should end up with a butterflied (flat) piece of meat.
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6
Place a layer of plastic wrap over the chicken, and pound until slightly flattened.
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7
Prepare the marinade: Place the pomegranate syrup, honey, vinegar, paprika, onion powder, spices and salt/pepper into a bowl and mix well.
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8
Pour over the chicken in a plasic bag or other container.
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9
Allow to marinate a couple hours-overnight.
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10
Meanwhile, prepare the stuffing.
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11
In a medium saucepan, heat the olive oil and cook the onions over medium heat.
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12
Add the sesame seeds (if using) and pine nuts.
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13
Toast for several more minutes.
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14
Add the scallions and spinach, heat thoroughly.
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15
Finally, add the dried herbs and a splash of water, cook for several more minutes.
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16
Mix in the cooked rice and allow to cool.
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17
Preheat the oven to 350F.
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18
Spread the chicken meat out, skin-side down.
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19
In the center, add several spoonfuls of the stuffing mixture (it should be around 1/2 cup, whatever can fit).
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20
Fold the chicken up around the stuffing and secure with toothpicks.
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21
Arrange on a lightly oiled baking dish, seal-side down.
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22
Pour the remaining marinade over the mixture.
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23
Basting occasionally, bake for approximately 30-40 minutes (time may vary), or until browned and no longer pink inside.
