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    Monday, August 03, 2015

    Chicken-spinach balls with vegetables recipe


    1 1/2 cup burghul (cracked wheat)
    1/2 kilo ground chicken
    1/2 cup parsley, finely chopped
    1 medium sized onion
    3/4 cup fresh spinach leaves, chopped
    Salt and pepper
    1/2 teaspoon grated nutmeg
    Oil for frying
    3 tablespoons olive oil
    1 large onion, cubed
    1 large carrot, cubed
    1 large tomato, cubed
    1/2 cup baby corn, sliced
    1/2 cup chickpeas, canned
    1 teaspoon minced garlic
    1 cup stock


    - Wash burghul and soak in warm water for about 15 minutes, drain.
    - Mix burghul with ground chicken, parsley, onion, spinach, season with salt, pepper and nutmeg.
    - Combine ingredients and shape into small balls.
    - Heat oil in a pan over a medium high heat.
    - Fry chicken balls for about 2 minutes or until color changed.
    - Lift on kitchen towel to get rid of excess oil.
    - Heat olive oil in a pan over a medium high heat; add onions, carrots and tomatoes.
    - Stir in corn, chickpeas and garlic, season with salt and pepper.
    - Pour stock and bring to a boil, add chicken balls, cover and simmer on a medium-high heat for about 20 minutes or until done.
    - Serve chicken spinach balls with vegetables with bread, rice or pasta.

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    Item Reviewed: Chicken-spinach balls with vegetables recipe Rating: 5 Reviewed By: Mrs. Chef
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