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Post by Plocket on Jul 26, 2007 7:52:52 GMT
For two people:
1 x 410g can Chickpeas, well drained
1 shallot or half an onion, chopped
1/4 tsp baking powder
1/2 tablespoon cumin seeds
1 tsp ground coriander
1 medium egg
4 tablespoons chopped fresh flat-leaf parsley (curly will do!)
Salt & freshly ground black pepper
1/2 jar Bart Spices Harissa Paste
Grated rind and juice of 1/2 lemon
1 tsp oil
1 chicken breasts
Blitz the chickpeas, shallot, bakint powder and spices in a food processor until coarsely chopped then stir in the egg and parsley. Season well.
In a flat dish mix together the Harissa paste and lemon rind, juice and oil. Make deep cuts into the chicken breasts and add to the Harissa mixture. Turn the meat to ensure it is evenly coated. Cover and leave for at least 30 minutes in a fridge.
Divide the chickpea mixture into four portions. With well-floured hands roll each portion into a ball then flatten to make a patty shape. Chill for 30 minutes.
To cook, place the chicken under a pre-heated grill and cook for 8-10 minutes each side basting with any remaining marinade. the chicken will be cooked when the juices run clear and there is no pink meat.
In a frying pan cook the patties in oil for approximately 4-5 minutes each side, until golden brown.
Serve immediately
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Post by Shrubrose on Jul 26, 2007 19:07:21 GMT
Plocket, thankyou sweetie.  |
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Post by Plocket on Jul 27, 2007 7:39:26 GMT
It's a pleasure - I hope you like it! |
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