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Ottolenghi's Chicken Meatballs with Pistachios and Spinach - Labsalliebe
Ottolenghi’s chicken meatballs with pistachios and spinach from “Simple Too” by DK Books. Get the recipe and review.
Rezept
Zutaten:
- 100 g pistachio kernels
- 10 spring onions (scallions, roughly chopped (125 g))
- 50 g fresh cilantro (coriander, roughly chopped)
- 20 g dill (roughly chopped)
- 3 garlic cloves (roughly chopped)
- 1 tsp turmeric
- 2½ tsp ground cumin
- 25 g panko or cornmeal
- 1 egg
- 400 g ground chicken (chicken mince)
- 105 ml olive oil (divided)
- 200 g baby spinach (roughly chopped)
- 650 ml chicken stock
- 100 g orzo
- 75 g dried sour cherries or cranberries (roughly chopped)
- 2 tsp sour cherry molasses or pomegranate molasses
- Lemon wedges (to serve)
- Fine sea salt and black pepper
Arbeitsschritte:
- HOW TO MAKE CHICKEN MEATBALLS WITH PISTACHIOS
- Blitz the first seven ingredients in a blender until finely chopped.
- Spoon 175 g of this mixture into a small bowl and set it aside.
- Leave the rest in the blender jar.
- Add the panko, egg, ground chicken, ¾ tsp salt and plenty of pepper.
- Blend, then shape the mixture into 14 meatballs.
- Heat 2 tbsp of the oil in a deep frying pan over medium-high heat.
- Add the meatballs and brown them on all sides for about 5 minutes.
- Transfer them to a plate.
- In the same pan, combine the remaining oil (75 ml) with the reserved pistachio mixture and the spinach.
- Cook, stirring, for about 3 minutes, until the spinach has wilted.
- Add the stock, orzo, cherries, molasses and ¾ tsp salt.
- Bring to a simmer and return the meatballs to the pan.
- Cover and simmer over medium-low heat until the orzo is cooked.
- Let everything rest, covered, for 5 to 10 minutes, until the pasta has plumped up and the sauce has thickened.
- Serve with lemon wedges.
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