Pascale’s Kitchen: CHICKEN BALLS WITH PUMPKIN AND ZUCCHINI
By PASCALE PEREZ-RUBIN, Jerusalem Post, AUGUST 26, 2021 https://www.jpost.com/food-recipes/pascales-kitchen-circular-comfort-677796
Chicken balls with pumpkin and zucchini (credit: PASCALE PEREZ-RUBIN)
Level of difficulty: Medium., Time: 1 hour., Status: Meat.
Makes 6-8 servings.
Ingredients
Chicken balls:
½ kg. ground chicken breast
½ cup almonds, finely chopped
5 cilantro stalks, chopped finely
5 parsley stalks, chopped finely
1 large onion, chopped
1 egg
Salt and pepper, to taste
½ tsp. baking powder
½ tsp. cumin
½ tsp. spicy paprika
¼ tsp. turmeric
2 garlic cloves, crushed
Sauce:
3 Tbsp. olive oil
1 large onion, chopped
5 garlic cloves, crushed
2 Tbsp. tomato paste
Salt and pepper, to taste
½ tsp. turmeric
½ tsp. spicy paprika
1 tsp. cumin
3 Tbsp. red or green lentils, rinsed well
3 cups water
250 gr. pumpkin, peeled and cut into cubes
2 light green zucchini, peeled and cut into large pieces
Topping:
¼ cup chopped parsley
Directions
To
prepare the chicken balls, place all of the chicken ball ingredients in
a bowl and mix well. Create balls with a diameter of 3-4 cm. and place
on a tray.
To
prepare the sauce, heat the oil in a large, flat pan and sauté the onion
until it turns golden brown. Add the garlic and tomato paste and mix.
Pour in ½ cup of water, then add the spices and mix again. Add the rest
of the water, cover and bring to a boil.
Add
the chicken balls and rinsed lentils and cook over a low flame for 30
minutes. Add the pumpkin and zucchini pieces and continue cooking for
another 30-40 minutes. Taste and adjust seasoning.
 |
| Enjoy! |
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