Mouthwatering Chicken Mince Recipes

Simran Dhanju presents recipes using variations of chicken mince like Chicken Stuffed Marrow and Tarragon Chicken Kebabs With Chilli Aioli

Chicken Stuffed Marrow

Ingredients

• 1 kg marrow, medium sized
• 500 g chicken mince
• 1 onion, medium, finely chopped
• 2 cloves garlic, bruised and chopped
• 1 inch piece ginger, finely chopped
• 2-3 tbsp flat leek parsley, finely chopped
• 1 ½ cup fresh white bread crumbs (3 white bread slices)
• 1 extra slice of white bread
• 1 tbsp parsley, extra, chopped
• ½ cup parmesan cheese, grated finely
• Salt and pepper to taste
• 2 ½tbsp olive oil
• 1 green chilli, finely chopped (optional)

Method:

1. Wash marrows, wipe and cut them in half, lengthwise.
2. With a small spoon, scoop out flesh from the centre of each marrow to make the cavity for stuffing. Make sure to keep the edges of the marrow about 4mm thick.
3. Chop the scooped-out flesh to use later.
4. In a large pan, heat 2 ½ tbsp. olive oil, add onion, garlic, ginger and green chilli; sauté for 2 minutes until onions become translucent. Add the reserved chopped flesh and cook for 4-5 minutes.
5. Now add chicken mince and cook stirring in well to break lumps of chicken mince. Add breadcrumbs, parsley and mix them all together; season it well with salt and pepper. Remove from heat.
6. Divide the chicken mix and stuff the marrow cavities. Grease large baking dish with extra olive oil; place all the stuffed marrows in it.
7. Blend the slice of bread to make breadcrumbs, add extra parsley, Parmesan cheese and give a quick blend. Sprinkle a spoonful on each marrow to cover the chicken stuffing. Drizzle little olive oil on top.
8. Now cover the baking dish with aluminium foil and bake in pre-heated oven at 240 degree Celsius for 25- 30 minutes. Remove the foil, uncover and bake further for 7-10 minutes to let the crumbs turn golden and crispy on top. Serve hot.

Tarragon Chicken Kebabs With Chilli Aioli

Ingredients

For Kebabs:

• 500 g chicken mince
• 2 tbsp fresh tarragon leaves, chopped
• 1 tbsp coriander leaves chopped
• 2 tsp fennel powder
• ¾ cup fresh breadcrumbs
• 1 red chilli, deseeded and chopped
• 2 tbsp red bell pepper, finely chopped
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1 tbsp oil
• ½ cup dried tarragon leaves
• Salt and black pepper
• Oil for shallow frying
• 10-12 wooden skewers

For Chilli Aioli:

• 2-3 green chillies
• ½ cup mayonnaise
• 1 tbsp lemon juice
• ¼ tsp salt
• 1 clove of garlic

For Garnish:

• 1 tsp red bell pepper, finely chopped
• 2 green chillies
• 1 lime

Method

1. In a bowl, add chicken, garlic, ginger, chilli, fresh tarragon and coriander leaves, breadcrumbs, fennel powder, red bell pepper, oil, salt and pepper. Mix them together well.
2. Divide the mixture into 10-12 equal portions. With wet hands, take each portion and form a ball; thread them on wooden skewers and shape them into kebabs. Repeat with rest of the portions.
3. Spread dried tarragon leaves on a plate; roll each kebab on the leaves to coat well.
4. In a shallow pan, heat 2 tablespoons oil, place 4-5 kebabs and cook on all sides on a medium flame turning them frequently for 5-6 minutes until cooked. Repeat with rest of the kebabs.
5. For aioli, put all the ingredients in a blender and blend well.
6. Serve hot kebabs with chilli aioli garnished with lime, chilli and red bell pepper.

Simran is a celebrated chef and a winner of multi cooking competitions; she creates visual delights artfully by merging traditional flavours