This Apricot Chicken Rissoles with Greens is the meal you need for a hungry family. The rissoles are filled with ground chicken, apricots and breadcrumbs, combined into tender and fruity meatballs. Served with potato and beans, this dish is also topped with a rich and delicious gravy sauce that will leave everyone drooling.
This Apricot Chicken Rissoles with Greens is the meal you need for a hungry family. The rissoles are filled with ground chicken, apricots and breadcrumbs, combined into tender and fruity meatballs. Served with potato and beans, this dish is also topped with a rich and delicious gravy sauce that will leave everyone drooling.
Ingredients
2 CLOVES garlic
1 BUNCH parsley
14 OZ / 400 G ground chicken
2 OZ / 50 G breadcrumbs
1 TBSP dijon mustard
1 TSP fine sea salt
1 TSP black pepper
1 EA egg
2 OZ / 50 G dried apricots
17.5 OZ / 500 ML water
3 TBSP gravy powder
10.5 OZ / 300 G potato
10.5 OZ / 300 green beans
Directions
Peel your garlic cloves and pick parsley leaves from the stems. Add the garlic, dried apricots and parsley to the mixing bowl. Chop your mix for 15 seconds / speed 9. Scrape down the sides of the mixing bowl.
Add the chicken, breadcrumbs, mustard, egg, 0.5 tsp of salt and pepper to the mixing bowl. Mix for 25 seconds / speed 4.
Use a tablespoon to portion the chicken mixture, then roll it into oval-shaped balls. Place meatballs into the deep steaming tray. Clean the mixing bowl out well.
Peel your potato and cut them into small dice, then insert them into the simmering basket.
Trim your green beans, then add them to the shallow steaming tray. Add your water and gravy powder to the mixing bowl. Insert the simmering basket and attach the steaming trays. Cook your rissoles and beans in steam mode for 15 minutes.
Once cooked, remove the steaming trays from the mixing bowl and lay rissoles, potatoes and beans on the plate. Drizzle the gravy over the top.
Enjoy your meal!
Recipe Note
TIP:
Using Amber Nectar in the sauce also works great for this recipe.
