Author Notes
Serve this dish with basmati rice and some steamed vegetables. You can also put them into a pita —MarieGlobetrotter
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Ingredients
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500
g chicken breasts
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1/4 cup
apricots, dried
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1/4 cup
currants
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3
slices of gingerbread
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2
egg whites
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4 tablespoons
breadcrumbs
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Salt and pepper
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1-2 pinches
Ras El Hanout
Directions
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Cut the chicken into dices and put in a stand mixer with the apricots, egg whites and breadcrumbs. Season well with salt, pepper and Ras El Hanout.
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Put the gingerbread in a bowl filled with water. Immerse in the water for 30 seconds, remove excess moisture and add to the chicken mixture. Chop finely.
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Using two spoons or your hands, form small meatballs. The dough is soft so be careful.
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Use a steamer to cook the meatballs. Cook for 15 minutes. Finally, fry them in a pan for a couple of minutes, until golden.
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