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Categories:
ground chicken breadcrumbs ground fennel green olives egg vegetable oil bacon celery stalks red pepper garlic Basmati rice chicken stock liquid squeezed out lemon wedges
Viewed: 26 - Published at: 8 years agoIngredients
- 1 1/3 lbs ground chicken
- 1/2 cup soft fresh breadcrumbs
- 2 tsp ground fennel
- 1/2 cup green olives, pitted and finely chopped
- 1 None egg, lightly beaten
- 2 tbsp vegetable oil
- 3 slices bacon, finely chopped
- 2 None celery stalks, finely chopped
- 1 small red pepper, seeded and finely chopped
- 2 cloves garlic, crushed
- 1 cup basmati rice
- 2 cups chicken stock
- 1 pkg (10 oz) frozen chopped spinach, thawed, excess liquid squeezed out
- None None Greek yogurt and lemon wedges, to serve
Method
- Mix ground chicken, breadcrumbs, fennel, olives and egg in a large bowl. Shape mixture into 20 meatballs. Place on a plate. Cover with plastic wrap; refrigerate for 15 mins.
- Heat 1 tbsp of the oil in a large saucepan on medium heat. Cook and turn meatballs for 3-4 mins or until brown and cooked. Remove from pan; keep warm.
- Add remaining 1 tbsp oil to pan. Add bacon; cook and stir for 2 mins. Add celery, pepper and garlic; cook and stir for 3 mins. Stir in rice until well coated in vegetable mixture. Add stock; bring to a boil. Reduce heat to low. Cook rice mixture, covered, for 10-12 mins or until stock is absorbed. Remove from heat.
- Stir meatballs and spinach into rice. Let stand, covered, for 10 mins (don't lift lid). Serve pilaf with Greek yogurt and lemon wedges.
