You may also like
Categories:
chicken onions garlic fresh parsley red chilli quark sunflower oil frozen spinach orange juice carrots ginger butter almonds sesame seeds
Viewed: 39 - Published at: 8 years agoIngredients
- 2 3/16 cups chicken mince
- 1 1/4 cups dried apricots finely chopped
- 3 onions finely diced
- 1 garlic clove finely diced
- 4 tablespoons finely chopped fresh parsley
- 1 red chilli deseeded and finely chopped
- 2 tablespoons quark
- 1 tablespoon sunflower oil
- 3 1/4 cups celeriac peeled and finely diced
- 1 5/8 cups frozen spinach
- 7/8 cup orange juice
- 7 1/4 cups carrots peeled and finely diced
- 13/16 inch ginger piece, peeled and grated
- 2 tablespoons butter
- flaked almonds
- sesame seeds
Method
- Preheat the oven to 200°F. Mix the chicken, apricot, 1 onion, the garlic, parsley, chili and quark (or whipped cream cheese or mascarpone) together and season. Shape into 8 small oval shaped patties. Heat the oil in an ovenproof pan, add the meatballs and sear for 5-6 mins, turning. Place the pan in the oven for 15-20 mins.
- Meanwhile, bring 4 tbsp water to a boil in a saucepan. Add 1 onion, the celeriac and spinach. Cover and gently simmer for 12-15 mins until tender. In a separate pot, bring the orange juice to a boil, add the carrots, remaining onion and ginger to the pan and season. Simmer for 6-8 mins until tender. Add 1 tbsp butter to each pot of vegetables then mash.
- Divide the vegetables and meatballs between 4 plates and sprinkle with sesame seeds and almonds.
