Wednesday, November 7, 2007

Moroccan Chicken Dumplings

Moroccan Chicken Dumplings
Serves 6

By Ana Sortun

1/2 lemon, juiced
Pinch saffron
1/2 cup flour
1/2 cup milk
2 eggs, lightly beaten
1/8 teaspoon cinnamon
Pinch nutmeg
1 cup cooked and shredded chicken meat
1/2 cup slivered and toasted almonds
1 Tablespoon chopped cilantro
1 teaspoon harissa
2 teaspoons extra virgin olive oil
4 Tablespoon butter, melted


Preheat oven to 425°F. Heat a 6-cup muffin tin for 5 minutes. In a small mixing bowl, combine the lemon juice with the saffron, and let sit for 10 minutes.

In a mixing bowl, beat together the flour, milk, eggs, cinnamon, and nutmeg.

In another mixing bowl, combine the chicken, almonds, cilantro, harissa, oil, and season with salt.

Remove the muffin tin from the oven and distribute the melted butter in the 6 cups. Fill each halfway with the batter and 2 Tablespoons of chicken filling. Bake for 12 minutes or until the edges are browned and the batter is cooked through. Sprinkle with the lemon juice just before serving.

Adapted by

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 15 minutes

Round Out the Meal:
With steamed spinach.

Kid Friendly:
Omit the harissa.

Beverage Pairing:
A Carona with a lime.

No comments: