Ingredients

• Cooking-oil spray
• 3/4 cup cooked, shredded chicken (from about half a chicken breast or 2 thighs)
• 1/3 cup slivered almonds, toasted
• 1 1/2 teaspoons harissa
• 2 teaspoons extra-virgin olive oil
• Salt
• 1 lemon
• Pinch of saffron
• 1/2 cup flour
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 2 large eggs, lightly beaten
• 1/2 cup whole milk
• 4 tablespoons butter, melted
• 1 tablespoon finely chopped cilantro, to garnish
• Chicken broth (optional).

Directions

1. Preheat the oven to 425 degrees. Grease a muffin tin with 6 half-cup molds with cooking-oil spray. In a mixing bowl, combine the chicken, almonds, harissa and olive oil. Season with salt.

2. Juice half the lemon. Cut the remaining half into 6 wedges and set aside. In a small mixing bowl, dissolve the saffron in 2 teaspoons lemon juice; let sit for 10 minutes.

3. Place the muffin tin on a sheet pan and put it in the oven to heat, about 5 minutes. In another mixing bowl, combine the flour, nutmeg, cinnamon and 1/4 teaspoon salt. Make a well in the center, add the eggs, milk and saffron mixture and beat gently, leaving the batter a little lumpy.

4. Remove the muffin tin from the oven and distribute the melted butter evenly among the molds. (It is important that each cup has enough butter, as the batter will fry in it when baked.) Divide the batter among the molds, no more than halfway up each. Drop about 2 tablespoons chicken filling into the center of each. Bake until the edges are browned and the batter is cooked through, 12 to 15 minutes. Top with cilantro and serve with lemon wedges. Eat as is or with homemade chicken broth poured on top. Serves 6 as an appetizer; with broth, it would serve 2 or 3 as a main course.

Email to a friend | Print this recipe | Back