Chicken Meatballs with Dried Apricots, Nuts and Chili
by Editorial Staff
An original chicken fillet dish that combines all tastes, including sweet. Spicy meatballs are served with a sauce of olive oil, lime juice, hot pepper and ginger. Use less chili to reduce the spiciness of the meatballs.
Cook: 1 hour
Servings: 6
Ingredients
- Dried apricots – ½ cup
- Honey – 1 tbsp
- Brandy- 3 tbsp
- Chicken fillet, cut into pieces – 800 g
- Nuts (macadamia or hazelnuts) – ½ cup
- Long-grain rice, boiled – ½ cup
- Garlic, finely chopped – 2 cloves
- Sage leaves, finely chopped – 2 tbsp
- Basil leaves, finely chopped – 1 tbsp
- Parsley leaves, finely chopped – 1 tbsp
- Red chili pepper, spicy, seeded and finely chopped – 2 pcs.
- Large egg – 1 pc.
- Olive oil
- Salt
- Black pepper, ground
- For the sauce:
- Juice of 4 limes
- Olive oil – 2 tbsp
- Red chili pepper, spicy, seeded and finely chopped – 2 pcs.
- Fresh ginger, finely chopped – 1 tbsp
- Green onions
- Watercress
Directions
- Combine apricots, honey and brandy in a saucepan. Place on moderate heat and bring to a boil. Reduce heat, cover and cook for 5-10 minutes to absorb liquid. Cool slightly and cut the apricots into small pieces.
- Grind the chicken fillet (15-20 seconds), but do not turn it into a paste. Combine minced chicken with apricots, nuts, rice, garlic, herbs, chili and egg. Season with salt and pepper and mix well. Form small meatballs about the size of a walnut.
- Heat oil in a deep skillet. Fry meatballs in portions for 5-10 minutes until golden brown.
- Make the sauce. To do this, combine lime juice, olive oil, chili and ginger in a jar. Close the jar tightly with a lid and mix the contents well. Sprinkle the meatballs with sauce, sprinkle with chopped green onions and garnish with watercress.
Enjoy your meal!
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