If you are looking for something new, this recipe with minced chicken could easily become your next favorite. It works equally well as a main course with salad and potatoes, and as a delightful party snack. The chickpeas add taste and consistency, and the hot and spicy condiment, sambal oelek, brings added value. Chicken is actually the most common type of poultry in the world, and as a very versatile food it can be grilled, baked, roasted, deep-fried, breaded, skewered, or made into sausages. Chicken consumption rose during World War II due to a shortage of beef and pork, and it rose again in the 1990’s because of consumer awareness of risks associated with beef. When it comes to the nutritional value, the meat itself contains very little fat, because the fat is concentrated on the skin. When measured as weight percentage, chicken meat contains about two to three times as much polyunsaturated fat than most types of red meat.
400 g/ 14 oz chicken mince
1 can pre-cooked chickpeas
1 onion, sliced
2 garlic cloves, minced
1 tsp paprika powder
salt and pepper to taste
2 tbsp tomato puree
1-2 tsp sambal oelek chili paste
Rinse and drain the chickpeas, and puree them together with the minced chicken in a blender or a food processor until smooth. Set aside.
Saute the onion and garlic for a few minutes until the onion softens. Add the paprika powder and season with salt and pepper. Let the mixture cool down.
Add the sauteed onion and garlic into the chicken and chickpea mix and puree until the mixture is smooth. Combine with the pureed tomato and the sambal oelek paste. Add the egg and mix thoroughly.
Roll the mixture into balls (diameter 1.5 inch/ca. 4 cm). Fry the balls in a saucepan over a medium heat on all sides for about 5 minutes until they are golden. Turn occasionally. Remove all excess oil by placing them over a paper towel. Serve immediately with a refreshing salad and/or potatoes.