Caribbean Coconut Cookies


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 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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