Caribbean Coconut Cookies
Prep Time: 35 minutes
Total Time: 40 minutes
Servings: 20
Total Time: 40 minutes
Servings: 20
Ingredients:
For the Chicken
1 pound boneless skinless chicken thighs (about 6 thighs)
1/2 cup cilantro
1/2 cup parsley
1/2 onion
1/4 cup sliced scallions (greens only)
1/4 cup pretzel crumbs
4 basil leaves
1 tablespoon lime juice (from 1/2 a lime)
1 egg
1 garlic clove
Sea salt and pepper, to taste
Olive oil, as needed
For the Yogurt
11/2 cups plain Greek yogurt
Juice of 1 small lime
1/4 cup fresh cilantro leaves
1/4 cup sliced scallions (green parts only)
1/4 cup parsley leaves
4 basil leaves
1 garlic clove
1 teaspoon onion powder
Sea salt and pepper, to taste
For the Quinoa
2 cups chicken stock
1 cup red quinoa
1/2 cup diced onion
For the Green Beans
1 tablespoon extra-virgin olive oil
1 pound fresh green beans, trimmed and cut
2 garlic cloves, chopped
Sea salt and black pepper, to taste
For the Chicken
1 pound boneless skinless chicken thighs (about 6 thighs)
1/2 cup cilantro
1/2 cup parsley
1/2 onion
1/4 cup sliced scallions (greens only)
1/4 cup pretzel crumbs
4 basil leaves
1 tablespoon lime juice (from 1/2 a lime)
1 egg
1 garlic clove
Sea salt and pepper, to taste
Olive oil, as needed
For the Yogurt
11/2 cups plain Greek yogurt
Juice of 1 small lime
1/4 cup fresh cilantro leaves
1/4 cup sliced scallions (green parts only)
1/4 cup parsley leaves
4 basil leaves
1 garlic clove
1 teaspoon onion powder
Sea salt and pepper, to taste
For the Quinoa
2 cups chicken stock
1 cup red quinoa
1/2 cup diced onion
For the Green Beans
1 tablespoon extra-virgin olive oil
1 pound fresh green beans, trimmed and cut
2 garlic cloves, chopped
Sea salt and black pepper, to taste
Directions:
For the Chimichurri Chicken Meatballs
Slice the chicken thighs into thirds.
In a food processor, combine the chicken, ingredients and pulse to break up and chop the meat, then pulse until you have a coarse paste.
Portion the processed chicken into small meatballs.
Heat 2 tablespoons oil in a skillet over medium heat.
Fry meatballs, gently turning them constantly to keep their round shape, until golden brown and cooked through, 6 to 8 minutes.
For the Yogurt
Pulse ingredients in a food processor, then mix for 2 to 3 minutes.
Pour into a bowl and refrigerate until ready to use.
For the Quinoa
Make according to package instructions, adding onion and substituting chicken stock for water.
For the Green Beans
Saute green beans in olive oil for 3 minutes over medium-high heat.
Add 2 tablespoons water and cook with the lid on for another 2 to 3 minutes.
Remove the lid and add garlic, salt and pepper.
To serve, layer the quinoa, green beans and meatballs in a bowl, then top with yogurt. Enjoy!
For the Chimichurri Chicken Meatballs
Slice the chicken thighs into thirds.
In a food processor, combine the chicken, ingredients and pulse to break up and chop the meat, then pulse until you have a coarse paste.
Portion the processed chicken into small meatballs.
Heat 2 tablespoons oil in a skillet over medium heat.
Fry meatballs, gently turning them constantly to keep their round shape, until golden brown and cooked through, 6 to 8 minutes.
For the Yogurt
Pulse ingredients in a food processor, then mix for 2 to 3 minutes.
Pour into a bowl and refrigerate until ready to use.
For the Quinoa
Make according to package instructions, adding onion and substituting chicken stock for water.
For the Green Beans
Saute green beans in olive oil for 3 minutes over medium-high heat.
Add 2 tablespoons water and cook with the lid on for another 2 to 3 minutes.
Remove the lid and add garlic, salt and pepper.
To serve, layer the quinoa, green beans and meatballs in a bowl, then top with yogurt. Enjoy!
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