Ingredients
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For the chicken rice balls
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450 g ground chicken thigh
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2 Tsp Corianders
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1 Tbsp Cumin
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1 Tsp Turmeric
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1 Tsp Ginger
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1 Large clove garlic, Diced
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2 Serrano pepper, diced, Remove the seeds
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1/2 Yellow onion, finely chopped
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1 1/2 Cups cooked organic basmati rice
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1 medium sized carrot, shredded
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1/3 Cup chives, finely chopped
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Coconut oil for lining the pan
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For the sauce
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1 cup of full fat coconut milk
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1 cup of vegetable stock
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1 Tsp. Turmeric
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1 Tsp. black pepper
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1 Tsp. Cumin
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1 Cup of Spinach, chopped
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1 large garlic clove, diced
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1 Tsp. dried oregano
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1 Tbsp. Fresh Thyme
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1 Tbsp. Oat flour
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1 Tbsp. Desiccated coconut
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1 Tbsp. coconut oil
Directions
I became obsessed in creating Gourmet recipes for the whole family that are nutritious, healthy, and delicious! All I can say is that this recipe has it all shaped in one amazing meal.
When we talk baby or toddler food, one thing comes to our mind: Salt Free food. But don’t worry, I got it all figured out for you mothers, on how to replace the taste of salt that we aim for in a meal. The answer is simple: did you know that strong flavored herbs and spices mimic the presence of salt in a meal?
There are 16 natural flavor enhancers that will make you wonder why you ever used salt in the first place (ginger, parsley, Serrano pepper, cilantro, mint…) Not only these herbs and spices add strong tasty flavors to your meal, but also their healing background is the essence of why these recipes are so nutritious. Let me give you a small example:
- Ginger: (Rich warm aroma with a woody citrus undertone. The flavor is hot and tangy). Ginger treats digestive problems, bloating, prevents constipation and cures several Respiratory Problems. You can add a little ginger to your baby’s meals to help him have a smooth digestion.
- Turmeric: (Ginger citrus aromas, and an earthy flavor with a citrus overtone). Turmeric contains healthy fats and needs black pepper to enhance its absorption by the body. Some studies showed that the use of Turmeric could help in decreasing childhood leukemia, boosting the immunity and digestion, acting as a natural painkiller, protecting teeth decay, and being a great anti-allergic: i.e. aiding the body to cope with allergen attacks.
- Parsley: (Has a lightly spicy aroma with hints of lemon). Parsley is rich in iron, vitamin A, and vitamin C. Good for babies’ eyesight, rich in antioxidants, helps protect your baby against any cellular level damages caused by free radicals and is a remedy for digestive disorders (indigestion and flatulence): A teaspoonful of fresh parsley with water is suggested, and is known to cure urinary tract infections.
P.S: Mothers would ask: how did you use Serrano pepper? Weren’t you scared it would be spicy and the baby might reject it?
The answer is simple: Once deseeded, the chilliness of the pepper will no longer affect us when cooked with other ingredients. What I want mostly is its strong flavor that will alter the neediness of salt in this recipe.
- Preparation time: 25 min.
- Cooking time: 15 min.
- Yield: 14 chicken balls (enough to feed a baby/toddler and 2 adults)
- Serving size:
- Per baby/toddler: 2 to 2 ½ chicken balls with 3 Tbsp.
- Calories: 250 calories(Sauce)
- Carbs: 50.2 g
- Sodium: 90mg (low in sodium)
- Per Adult meal: 5 to 6 chicken balls with 5 Tbsp. Sauce: 500 calories
- Per baby/toddler: 2 to 2 ½ chicken balls with 3 Tbsp.
- Benefits: Good source of Iron, Calcium, Vitamin C, Vitamin A, Protein, Fiber.
Steps
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1
Done
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For the chicken rice ballsPlace the ground chicken in a bowl and add the spices and mix very well. Then add the cooked rice, shredded carrots and the rest of the ingredients. |
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2
Done
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Pre-heat a pan to medium high, with coconut oil covering the bottom of the pan. |
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3
Done
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Roll the chicken and rice mixture into little balls (or any size you desire). Flatten them a little bit to speed up the cooking. Cook the rice balls in the pan and let them sear on the outside for about 5-8 minutes; the seared side should be golden brown. Flip them over on the other side and cook again for 5-8 minutes. Turn the heat down and flip to cook the edges for 5 minutes. P.S: how do you know that they are ready? They should be firm to pressure and appear fully cooked on the inside when you cut one open for a testing. |
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4
Done
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For the sauceAdd coconut oil in a pot in a medium-high heat |
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5
Done
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Add the garlic and stir for 2 minutes, then add the vegetable stock and wait to boil |
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6
Done
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Add the coconut milk and keep boiling for around 2 minutes, then simmer |
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7
Done
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Add the rest of the ingredients and keep mixing till sauce is thickened Add the sauce to the pan with the chicken balls and allow simmering for 3 minutes. Serve warm. |
4 Comments Hide Comments
Hello yasmina. Thousand mabrouk for the website.Im really happy to follow u and try ur recipes. But pls since we r not very familiar with many species or ingredients u use and that we r writing the recipes in English, can we please ask you to add on ur website the photos of the most useful “bharat” that u use so it can be easier for us to find in in supermarket. Thank you my dear and wishing u the best luck.
Marielle
Hello, how big is the serving size?
Hi Sara, i did the recipe with the following servings 🙂
Yield: 14 chicken balls (enough to feed a baby/toddler and 2 adults)
Serving size:
Per baby/toddler: 2 to 2 ½ chicken balls with 3 Tbsp.
Calories: 250 calories(Sauce)
Carbs: 50.2 g
Sodium: 90mg (low in sodium)
Per Adult meal: 5 to 6 chicken balls with 5 Tbsp. Sauce: 500 calories
Hi in the recipe it says corriander but in the introduction it mentions parsely. Which one should I use? I made this recipe and it was delicious but I made it with corriander
Also the chicken balls did not hold I will add an egg next time