Melon Baal Canaf (Melons with Wings)
Submitted by muffy
Yemenite stuffed cantaloupe with sautéed chicken, rice, scallions, and lemon juice baked until tender for a showstopping sweet-savory meal.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
The name says it all: this dish vanishes so fast, it’s as if it sprouted wings and flew away.
Melon Baal Canaf is a stunning Yemenite Jewish recipe where cantaloupe halves become edible bowls for savory chicken and rice.
The melon’s natural sweetness mingles with bright lemon juice, fresh parsley, and tender sautéed chicken, creating that magical sweet-savory balance Middle Eastern cooks have perfected.
Baking the stuffed melons softens the fruit just enough to make it spoonable while the filling stays moist and fragrant.
This is the kind of unexpected dish that makes dinner guests pause mid-conversation and reach for seconds.
Pro Tips
- Choose firm but ripe cantaloupes that can hold their shape during baking without turning to mush
- Cool the chicken mixture completely before adding rice to prevent it from getting gummy
- Use leftover rotisserie chicken to speed up prep time dramatically
- Serve each melon half as an individual portion for an impressive presentation
Ingredients
Directions
Cut each melon in half; remove seeds.
Scoop out pulp and reserve.
Heat oil in a skillet and sauté chicken or turkey.
Add salt and continue to sauté until poultry is cooked through, about 15 minutes.
Blend in green onions, parsley and lemon juice; continue cooking until onions are soft.
Remove from flame and cool.
Add rice to cooled chicken mixture; stuff melon cavities.
Chop up 1 cup of reserved melon pulp and place on top.
Put stuffed melons into an ovenproof dish; bake at 350℉ (180℃).
for 20 minutes. Serve hot.
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