Fried Chicken Kibbeh with Potatoes
Ingredients
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon chopped chili
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped parsley
- 1/4 cup chopped coriander
- 2 large boiled potatoes
- 2 cups shredded boiled chicken
- 1 large egg
- 3 tablespoons breadcrumbs as needed
Coating
- 0.5 cup flour
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 egg
- 1 cup breadcrumbs
Frying
- Oil for deep frying
Preparation
Place the potatoes, egg, curry, chili, salt, pepper, parsley, coriander, onion, and garlic in a bowl.
Add the chicken and mix the ingredients with your fingertips until well combined. Add some breadcrumbs if the mixture is too soft.
Place the flour in a wide bowl and add salt and black pepper.
Place the egg in a wide bowl, add a pinch of black pepper, and beat with a fork until mixed.
Place the breadcrumbs in a wide bowl.
Shape the mixture into balls with your hands, then form them into discs about 4-5 cm in diameter.
Coat each kibbeh disc in flour, turning to cover both sides well, then transfer to the egg and coat well with a fork, and finally coat in breadcrumbs.
In a deep skillet, heat oil to a depth of about 2 inches.
Fry the kibbeh in hot oil, turning with a slotted spoon until golden brown.
Transfer the fried kibbeh to paper towels to drain excess oil.
Serve the chicken kibbeh hot.
