Servings: 0
- Large pot with lid
INGREDIENTS
- 28 ounces/800 grams frozen peas
- Oil for frying
- Chicken balls, mix in a bowl:
- 1.1 pound/500 grams ground chicken
- 1 onion, chopped
- 1 cup cilantro, chopped
- 1 cup parsley, chopped
- ½ cup breadcrumbs
- 3 tablespoons olive oil
- 1 egg
- 3 garlic cloves, pressed
- 1 teaspoon paprika
- 1 teaspoon Baharat
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 1 teaspoon salt
Sauce:
- 4 onions, thinly sliced
- 3 celery stalks, chopped
- 3 garlic cloves, sliced
- 1 teaspoon turmeric
- 1 teaspoon Baharat
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon sugar
INSTRUCTIONS
- Take a small handful of the chicken mixture and gently shape it into a round patty using your hands. Each patty should be about the size of your palm.
- In a wide pot, heat a tablespoon of oil over medium heat. Carefully place the patties in the pan. Let the patties cook for about 4-5 minutes on each side, or until they turn golden brown. Use a spatula to flip them over gently. Once both sides are golden, remove them from the pan and set them aside.
- Pour 2-3 tablespoons of oil and add the onions. Saute until the onions turn soft and golden. Add the celery and garlic and cook for another 2-3 minutes until the celery softens and the garlic becomes fragrant. Sprinkle in the spices and stir well to coat the vegetables. Then, add the frozen peas and enough water to just cover everything in the pot. Stir again and let it cook until the liquid starts to boil, about 3-5 minutes.
- Once the sauce is boiling, carefully place the cooked patties into the pot. Make sure they are mostly covered by the sauce. Put a lid on the pot, reduce the heat to medium-low, and let the patties simmer in the sauce for about 30 minutes. This will help them absorb the flavors.
- Remove the lid and sprinkle cilantro over the patties and sauce. Stir gently to mix the cilantro in. Let everything cook together for another 5 minutes, allowing the cilantro to release its flavor.