Home ยป Shakewell Restaurant Recipe: Chicken and almond albondigas small version

Shakewell Restaurant Recipe: Chicken and almond albondigas small version

by Our Editors

2lbs ground chicken
1c. Yellow onion – fine diced
1t. Garlic – minced
1t. Ground cumin
2t. Smoked paprika
2t. Chopped almonds
2t. Chopped parsley
2t. Chopped marjoram
1t. Hungarian paprika
2t. Kosher salt
ยผ c. Diced white bread – soaked in cream
2t. Evoo
ยผ c. Heavy cream
2c. Cooking oil

Trim the crust of the ciabatta bread, dice in cubes and cover with heavy cream. Allow bread to soak for 1 day. Sautee the onions and garlic until translucent and set a side to cool. Squeeze the bread and place in the robo coupe. Add the spices, herbs, almonds, 2lbs of ground chicken, cream, evoo and puree until smooth. In a bowl, combine the remaining ground chicken, pureed mixture, and sauteed onions and garlic until thoroughly mixed. Form golf ball size balls with the meat and place on cookie sheet.

Heat oil in a cast-iron skillet; fry the albondigas on all sides until golden brown place into the braising sauce bake in oven for 10 minutes at 350 degrees.

Garnish with fresh marjoram, extra virgin olive oil and chopped almonds.

Related Articles

Conditions

New York
overcast clouds
54%
12.2mp/h
100%
32°F
34°
30°
31°
Sat
36°
Sun
44°
Mon
45°
Tue
48°
Wed

Passport Magazine has always been a resource to guide, inspire and encourage LGBTQ travelers and their friends to discover deeper, richer and more fulfilling experiences at home and around the world through compelling story-telling online, in print, with video and through live events.

ยฉ 2024 Passport Magazine โ€” All Rights Reserved โ€” NYC USA

Adblock Detected

Please support Passport Magazine by disabling your AdBlocker extension from your browsers for our website.