Rosh Hashanah Leftovers

Turned into a delicious dish

Chicken meatballs with lemon sauce and Green Peas

Click picture to watch the video recipe:

Ingredients:

1.5 -2 lb. leftover chicken pieces, 3 very small potatoes, 1 large yellow onion, 3 tbsp vegetable oil, ½ cup each of chopped Parsley, cilantro, and dill. ½ tsp salt, ½ tsp turmeric, ½ tsp. black pepper.

For the lemon sauce:

2-3 tbsp olive oil, 2 large garlic cloves, chopped, ½ tsp salt, ¼ tsp turmeric, ½ tsp white pepper, juice of one lemon, 1 lb. frozen peas.

To make:

In a food processor, combine the chicken and gradually add the remaining ingredients to form the meatball mixture.

Let the mixture sit while you prepare the sauce.

Add Olive oil to a pan, add chopped garlic, and cook for 1 minute.

Add spices and cook for 30 seconds. Add lemon juice, mix, add 3 cups of water, bring the sauce to a boil, and scoop meatballs with an ice cream scoop for even sizes.

Cook covered for 10 minutes; add frozen peas and cook for another 5-6 minutes.

Important: Do not mix with a spatula, or the meatballs will crumble; tilt the pan from side to side to gently mix.

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One-Dish Meal for Chicken Lovers

Ingredients for the chicken mixture:

5 tbsp vegetable oil in the pot, 1 large onion, chopped, 3 large garlic cloves, chopped

1 tbsp. shawarma spice mix, 1 tbsp sweet paprika, ½ tsp turmeric, ½ tsp salt, black pepper

1 tbsp. Chawayege/Hawayege (there’s a homemade recipe in my cookbook), 3 lb. chicken thighs, large, cubed.

Ingredients for the rice mixture:

2 tbsp. vegetable oil, 4-5 tomatoes, cubed small, 2 carrots, shredded, ½ tsp salt,

½ white pepper, 1 tbsp Baharat spice mix (there’s a homemade recipe in my cookbook), 6 garlic cloves, crushed.

1 small bag frozen carrots & peas, 2.5 cups rice (basmati or brown).

*You also need 2 large potatoes, sliced, washed, and dried.

*Parchment paper cut to the size of your pot base

Make the chicken mixture:

In a large pot that fits in your oven, add the oil and onion and cook for 5-6 minutes; add the crushed garlic.

Add all other ingredients in the chicken mixture list and mix well; set aside.

Make the rice mixture:

Add oil and garlic to the pot, cook for a minute, add the remaining ingredients, mix well, and set aside.

Peel the potatoes, slice them, and pat dry with a paper towel. Add 2 tbsp. vegetable oil and cook the potatoes until one side is browned, then remove from the pot and set aside.

To assemble the dish:

Add the chicken mixture to the rice mixture and mix well.

Place parchment paper on the bottom of the pot with parchment paper and lay the potato slices on it, cooked side down. Pour in all the mixture and level it with a flat spatula. Add 3.5 cups of boiling water, cover the pot, and bake. Bring to a boil, reduce heat, and simmer covered for 20 minutes. Transfer the covered pot to the oven and bake at 350F for 1 hour.

Let the pot sit for at least 20 minutes before serving.

*If you are new to my YouTube channel, please subscribe for more and add your email to my website for my monthly tips and ideas.

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** Follow me on Facebook for support: https://www.Facebook.com/yaffa.hanouna.1

Facebook Page- Sephardic Balabusta

And as always, Thanks for being part of our community; your support helps me do what I love,,,,,,, Cook and write💕

Click the picture to watch the video recipe