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Chicken Stock Recipes

Chicken & Haloumi Bites with Spicy Salsa

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Ingredients

  • 500g minced chicken
  • 1 large zucchini, grated and with as much water squeezed out as possible
  • 3 spring onions, finely sliced
  • 1 bunch coriander, stalks finely chopped and leaves set aside
  • 2 cloves of garlic, finely minced
  • ½ thumb of ginger, finely minced
  • 1 good pinch of cumin
  • ½ red chilli, seeds removed and chopped finely
  • 60g halloumi, grated
  • 3 tsp Urban Forager Chicken Stock Concentrate
  • Oil of your choice
Salsa Ingredients
  • ½ red onion, finely diced
  • 3 large tomatoes, chopped finely
  • 200g passata
  • Zest and juice of 1 large lime
  • ½ thumb size of ginger, finely minced
  • 2-3 cloves garlic, minced finely
  • 1 green chilli, seeds removed and finely diced
  • ½ red chilli, seeds removed and finely diced
  • 2 spring onions, finely sliced
  • A handful of sliced jalapenos, chopped roughly
  • Coriander leaves, chopped roughly
  • 1-2 tsp of rapadura sugar to taste
  • 3 tsp Urban Forager Vegetable Stock Concentrate
  • 1 good pinch cumin

Method

  1. Place all the ingredients (apart from the oil and coriander leaves) in a large bowl and mix together
  2. Form into bite sized balls using a desert spoon and your hands (you should have enough for about 24)
  3. Refrigerate for at least an hour to firm up
  4. Remove chicken balls from fridge at least 15 mins before cooking
  5. Bring frypan to medium heat
  6. Once the pan is hot, add oil then wait for oil to come to temperature before adding chicken balls (you can test by dropping a little piece of chicken in and it must sizzle
  7. Add balls in batches being careful not to overcrowd the pan
  8. Fry for 3-4 minutes on each side or until cooked
  9. Set aside on absorbant paper or clean cloth
  10. Serve with salsa

To Make The Salsa

  1. Place all the ingredients in a bowl and mix together
  2. Spoon half the ingredients into a blender and give the mixture a quick whizz
  3. Add the blended mixture back into the bowl with the remaining ingredients
  4. Mix everything together again and season to taste
  5. Refrigerate until ready to serve

Notes

  • DEFINTELY make a double batch! These are delicious and won’t last anywhere near as long as you want them to!
  • We like to use sunflower oil for frying because it has a high smoke point and is light in flavour
  • Bringing the oil to heat in a pan before you add food reduces the chances of it sticking (there is some cool science behind this but we think you should just trust us)
  • Keeping oil hot when frying (by keeping the temp high and not crowding the pan) reduces the amount of oil absorbed by the food (there is some cool science behind this too)