The inspiration for this recipe came from risotto balls. These Chicken Couscous Balls are much better than any risotto balls I've ever had. They have carrot, dried cranberries and pecans in them too and a variety of spices. Hot or cold and dipped in some tzatziki, they make for a perfect movie night snack or if you're hungry you can make a whole meal out of them.
|8 oz||Maple Leaf Prime Naturally Boneless Skinless Chicken Breast|
|1 tsp||vegetable oil|
|1 cup||grated carrot|
|1/3 cup||dried cranberries|
|3 tbsp||fresh chopped mint or 1 Tbsp dried mint|
|1 tbsp||chopped chives|
|1 tsp||ground cumin|
|1 tsp||garam masala|
|1 1/4 cups||boiling water|
|1 cup||ricotta cheese|
|1/3 cup||toasted, chopped pecans|
|tzatziki for dipping ( optional )|
Preheat oven to 425 F.
Season the chicken breast with salt and pepper. Heat the vegetable oil in a small frying pan over medium heat. Cook the chicken, flipping over once, until cooked through. Dice finely. Set aside.
In a heat-proof bowl, mix the couscous, grated carrot, dried cranberries, chopped mint, chopped chives, ground cumin and garam masala. Add 1 1/4 cups of boiling water, cover and let sit 5 minutes. Fluff with a fork.
In a large mixing bowl, beat the eggs and ricotta together. Add the couscous mixture along with the diced chicken and toasted chopped pecans. Form 32 balls and place them on a parchment lined cookie sheet. Bake at 425 F for 20-25 minutes until golden.
Serve hot or cold with optional tzatziki for dipping.
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