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Recipe: Arroq Thayin (Baghdadi Spiced Chicken Croquettes)
Similar Categories: Arroq, Thayin, Baghdadi, Spiced, Chicken, Croquettes
4 spring onions / shallots coarsely chopped
1 large green chillies -- coarsley chopped (1
to 2)
1 clove garlic finely chopped
1/4 cup loosely packed fresh coriander
2 chicken breast fillets cubed
1 piece ginger finely grated -- (4 cm)
4 eggs
1 teaspoon salt
1/4 teaspoon ground turmeric
2 tablespoons plain flour
2 cups vegetable oil for deep frying
SUBSTITUTES
Use 1/2 - 1 teaspoon chilli powder --
however this will alter the flavour of the dish.
instead of fresh green chilli
Place the spring onions, chilli, garlic and coriander in a food
processor and pulse several times until finely chopped. Add the
chicken, ginger, eggs, salt, turmeric and flour; process until well
blended. Transfer the mixture to a large bowl. Heat a wok or large
frying pan for 30 seconds, then add the oil. When medium hot add the
chicken mixture, 1 tablespoon at a time; fry over medium heat,
stirring occasionally, until golden brown and cooked, about 4
minutes. Remove the croquettes with a slotted spoon; drain on paper
towel. Repeat until all the mixture is used. transfer to a serving
dish and serve hot or cold.
1 large green chillies -- coarsley chopped (1
to 2)
1 clove garlic finely chopped
1/4 cup loosely packed fresh coriander
2 chicken breast fillets cubed
1 piece ginger finely grated -- (4 cm)
4 eggs
1 teaspoon salt
1/4 teaspoon ground turmeric
2 tablespoons plain flour
2 cups vegetable oil for deep frying
SUBSTITUTES
Use 1/2 - 1 teaspoon chilli powder --
however this will alter the flavour of the dish.
instead of fresh green chilli
Place the spring onions, chilli, garlic and coriander in a food
processor and pulse several times until finely chopped. Add the
chicken, ginger, eggs, salt, turmeric and flour; process until well
blended. Transfer the mixture to a large bowl. Heat a wok or large
frying pan for 30 seconds, then add the oil. When medium hot add the
chicken mixture, 1 tablespoon at a time; fry over medium heat,
stirring occasionally, until golden brown and cooked, about 4
minutes. Remove the croquettes with a slotted spoon; drain on paper
towel. Repeat until all the mixture is used. transfer to a serving
dish and serve hot or cold.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Arroq, Thayin, Baghdadi, Spiced, Chicken, Croquettes
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