Chicken Meatballs With Apricots, Currants And Gingerbread

1. 1

   Cut the chicken into dices and put in a stand mixer with the apricots, egg whites and breadcrumbs. Season well with salt, pepper and Ras El Hanout.

2. 2

   Put the gingerbread in a bowl filled with water. Immerse in the water for 30 seconds, remove excess moisture and add to the chicken mixture. Chop finely.

3. 3

   Using two spoons or your hands, form small meatballs. The dough is soft so be careful.

4. 4

   Use a steamer to cook the meatballs. Cook for 15 minutes. Finally, fry them in a pan for a couple of minutes, until golden.

* Per serving · 4 servings · Values may vary.

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