The Ultimate Persian Cookbook: A Complete Guide to 111 Healthy and Delicious Persian Dishes (World Cuisines Book 2) by Slavka Bodic

Author:Slavka Bodic [Bodic, Slavka]
Language: eng
Format: azw3, epub
Published: 2020-06-02T16:00:00+00:00

Preparation time: 15 minutes

Cook time: 80 minutes

Nutrition facts: Calories 346/ carbs 0 g/Fat 27g /Protein 25 g

Ingredients (6 servings)

1 bay leaf

8 cups chicken stock

3 onions, 2 roughly chopped, 1 minced

¼ cup canola oil

1 ½ teaspoon baking soda

1 pound chicken wings

2 ½ teaspoon ground turmeric

½ teaspoon ground cardamom

1 ½ pounds ground chicken

3 carrots, chopped

2 cloves garlic, crushed

2 teaspoon ground coriander

1 ½ cups chickpea flour

Salt

Black pepper

Preparation

Pour 3 tablespoon oil in a pan and heat over medium heat. Salt and pepper the chicken wings to your taste and cook for 14-16 minutes, or until the color changes to brown. Add the carrots, chopped onions, and garlic and cook 10 minutes and stir occasionally. Add chicken stock, bay leaf, and salt. Boil until it starts to bubble. Reduce the heat and cook for 19-22 minutes. Strain the broth and get rid of the solids. Pour the broth back into the pan. Pour the unused oil in a 12-inch skillet and heat over medium heat. Add minced onion and cook for 4 minutes, or until soft. Pour into a bowl and add the remaining ingredients. Mix until they blend thoroughly. Wet your hands. Now, shape the mixture into six 3-inch balls. Go back to the broth and bring to a simmer. When done, add the meatballs and cook for 16- 22 minutes. Cover slightly. Serve broth and meatballs.

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