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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.

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