Moroccan Chicken Dumplings
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Cooking-oil spray
- ¾cup cooked, shredded chicken (from about half a chicken breast or 2 thighs)
- ⅓cup slivered almonds, toasted
- 1½teaspoons harissa
- 2teaspoons extra-virgin olive oil
- Salt
- 1lemon
- Pinch of saffron
- ½cup flour
- ⅛teaspoon nutmeg
- ⅛teaspoon cinnamon
- 2large eggs, lightly beaten
- ½cup whole milk
- 4tablespoons butter, melted
- 1tablespoon finely chopped cilantro, to garnish
- Chicken broth (optional)
Nutritional analysis per serving (6 servings)
251 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 9 grams protein; 275 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Grease a muffin tin with 6 half-cup molds with cooking-oil spray. In a mixing bowl, combine the chicken, almonds, harissa and olive oil. Season with salt.
- Step 2
Juice half the lemon. Cut the remaining half into 6 wedges and set aside. In a small mixing bowl, dissolve the saffron in 2 teaspoons lemon juice; let sit for 10 minutes.
- Step 3
Place the muffin tin on a sheet pan and put it in the oven to heat, about 5 minutes. In another mixing bowl, combine the flour, nutmeg, cinnamon and ¼ teaspoon salt. Make a well in the center, add the eggs, milk and saffron mixture and beat gently, leaving the batter a little lumpy.
- Step 4
Remove the muffin tin from the oven and distribute the melted butter evenly among the molds. (It is important that each cup has enough butter, as the batter will fry in it when baked.) Divide the batter among the molds, no more than halfway up each. Drop about 2 tablespoons chicken filling into the center of each. Bake until the edges are browned and the batter is cooked through, 12 to 15 minutes. Top with cilantro and serve with lemon wedges. Eat as is or with homemade chicken broth poured on top.
Private Notes
Comments
This was unusual, easy to make and delicious! Would be a perfect compliment to soup for dinner.
Made these with whole-wheat pastry flour since that's all I had at the time and it worked well. Next time I might reduce the butter to 3Tbsp. These were just a little greasy for my liking and some of the butter overflowed the pan while baking, making a mess in the oven. Still, I enjoyed these and more importantly so did my 2yo son (who called them chicken pies). Would be curious to sub in other flavors in the future.
These were delicious though I agree with the other comment I would reduce the butter to 3 tbs next time. It overflowed for me too. But the flavors were spectacular. I served them with soup. We ate 3 each so the portion of 6 appetizer size ended up being enough for 2 as a dinner option.
When I initially made these I thought they were delicious but a bit bland. The second time I made them I used rotisserie chicken and spices similar to bastilla. 1/4t Tumeric, 1/8t cinnamon, 1/4t powdered ginger, pinch of saffron and a pinch of sugar. The next time I make them I will try mini muffin tins to see if that will work for appetizer portions.
don't bother with melting the butter--just put a thin slice of cold butter into each muffin well and then put the muffin tin in the preheated oven for a few. i left out the $$$affron and it was fine. This is a GREAT way to use up the boiled chicken out of a soup. way tastier than any other use ever for boiled chicken. Genius!
What kind of soup would go well with this?
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