Moroccan stew of stuffed chicken breast, patties and spleen

Ayala Jenny prepares a Moroccan stew with small beef patties, stuffed chicken breasts and spleen, all go together in a thick sauce that the chili, garlic and coriander flavors set the tone, and each member of the family can choose his favorite part

Doe Jenny

07/12/2021

Tuesday, 07 December 2021, 08:00 Updated: 08:10

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Spleen stew with patties and stuffed chicken breast (Photo: Alon Mesika)

This is the dish that my eldest daughter loves the most in the world, every time it comes on the table she knows I made it especially for her.

Those who did not grow up in a Moroccan home may be intimidated by cooking with face parts, but those who have tasted and are familiar with a stew with chicken spleen know that this is a delicacy.

Their preparation is particularly simple and easy and in my pot the spleen is not a solo player but part of a team of small patties and chicken breasts rolled, stuffed and lightly golden.

They all go together in a thick sauce whose chili, garlic and coriander flavors set the tone and each member of the family can choose their favorite part.

Serve the stew with white rice or alongside fresh challah on the Shabbat table and you are guaranteed great enjoyment.

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To the full article

Stuffed chicken stew, patties and spleen

Recipe By: Ayala Jenny, Walla!

Food

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• 40 minutes of work

• 60 minutes total

• Medium difficulty

• 5 diners

• Moroccan

• fleshy

• meat

• chicken

• Recipes to sit

• Stews

• kosher

Spleen stew with patties and stuffed chicken breast

Ingredients

• For the chicken breast:

  • 6-7 slices chicken breast (preferably chicken fillet if any)

  • ½ Flour for coating

  • Frying oil

• For the filling and patty mixture:

  • 250 g ground beef

  • 1 small onion, grated on a grater

  • 1 slice of bread soaked in water and squeezed (without tapping)

  • ½ As Pythras to shop

  • Salt

• For spleen sauce:

  • 250 grams of spleen of chicken

  • ⅓ Whipped cream

  • 4-5 cloves of garlic slices

  • 1 sweet or hot dry red pepper

  • 1 chopped coriander

  • 1 teaspoon paprika

  • Salt

  • 2 cups

• For the conversion table, click here>

Preparation

How to make a stuffed chicken stew, patties and spleen?

• 1

  Prepare the patty mixture:

  Put all the patty mixture ingredients well until a homogeneous mixture.

• 2

  Fill the chicken breast:

  With a kitchen hammer for schnitzels, gently flatten the chicken breast and add a little salt.

  Place at the end of each of the patty mixture and roll into a roll.

  From the remaining mixture of patties, roll small round patties and set aside.

• 3 Heat a pan with oil.

  Dip the chicken breast stuffed in flour, shake off excess and fry from all directions until lightly browned.

  Remove to absorbent paper.

• 4

  Prepare the sauce:

  Boil the chicken spores in a pot with boiling water for about 10 minutes.

  Filter and clean the connection point of the spleen using a small knife

• 5 In a large pot put oil with garlic, kobsara, paprika and dried pepper and fry on low heat for 3-4 minutes.

  Add water and salt, bring to a boil and cook over low heat for another 5 minutes.

• 6 Put the patties, stuffed chicken breasts and spleen in the pot with the sauce and cook with the lid closed for 10 minutes.

  Remove cover and continue to cook with the lid open until the sauce is reduced and very thick.

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Tags

• spleen

• recipe

• stew

• Moroccan food

• Patties

• chicken