Spicy Chicken Bites with Cucumber
Dip
1 lb. skinned, boned chicken breast,
cut in 1-inch pieces
1/4 cup minced onion
1 large clove garlic, minced
1 egg, beaten
1/3 cup fine, dry breadcrumbs
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground red pepper
1/2 tsp. curry powder
1/4 tsp. black pepper
3 tbsp. flour
2 tsp. grapeseed oil*
1/4 tsp. paprika
Cucumber Dip (recipe below)
Process half of the chicken in a
food processor. Puree until coarsely chopped. Remove and
process the rest of the chicken. Put all chicken in a mixing bowl.
Add onion, garlic and egg.
Combine breadcrumbs and next 6 ingredients then add to chicken, stirring until
well mixed.
Shape the chicken mixture into 1-inch balls.
Place flour into a medium bowl, roll each chicken ball in flour and place in a
baking dish that will
fit into the microwave. Microwave at medium for 6 minutes, stirring every
2 minutes.
Combine oil and paprika in a large skillet over medium heat and warm until hot.
Add chicken balls
and cook until done, stirring occasionally, about 8 minutes. Make in
several batches if needed.
Serve warm with cucumber dip.
Cucumber Dip
1 cup peeled, seeded and grated cucumber (English hothouse are the best)
1 cup plain low fat yogurt
1 tsp. dried dill
1/2 tsp. lemon juice
Place cucumber on several layers of
paper towels and squeeze out the moisture.
Then mix all the ingredients together and serve with warm chicken balls.
*I prefer expeller pressed grapeseed
oil, purchased here.
