Ingredients
- 3 free-range chicken breasts
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp coriander powder
- 1 pinch of chili pepper
- 200 g stale bread
- 1 onion
- 1 clove of garlic
- 1 egg
- 1 bunch of coriander
-
peanut oil for cooking
Preparation
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Blend the chicken breasts with the spices and a pinch of salt until smooth. Set aside.
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Soak stale bread in a little water to soften it, then drain it well to remove as much water as possible.
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Peel the onion and cut it into quarters. Peel and degerm the garlic clove. Mix them together.
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Pour a drizzle of oil into a saucepan. Cook the poultry stuffing over medium heat until the meat separates. The meat should not be colored, it should just separate. Leave to cool in a salad bowl. Then add the blended onion and garlic. Add the bread, finely chopped fresh coriander, then the egg. Mix well.
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Form 4 cm (about 40 g) balls with your hands, they should be a little thick. In a hot frying pan, brown them for 2 to 3 minutes per side in a little oil. Enjoy them hot, accompanied by couscous and/or the sauce of your choice.
